Smoked Duck, Potato and Cep Salad

Name: Smoked Duck, Potato and Cep Salad
Yield: Serves 4
Ingredients: 4 large fresh cep (porcini) mushrooms (or chestnut mushrooms), sliced; 1 garlic clove, crushed; 2 tablespoons sherry vinegar; 2 smoked duck breasts, thinly sliced; 24 walnut halves; 1 tablespoon chopped tarragon; 2 tablespoons walnut oil; 150 g (5 oz) new potatoes; 1 tablespoon chopped flat-leaf parsley; 4 tablespoons olive oil; 1 shallot, finely chopped; Salt and freshly ground black pepper; ½ teaspoon Dijon mustard; 150 g (5 oz) mixed salad leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This elegant salad makes a wonderful starter for a dinner party. Smoked chicken works as well as duck, and is easily available and less expensive.

Ingredients

150 g (5 oz) new potatoes
4 tablespoons olive oil

Starter
Dinner

Method

Cook the potatoes in their skins in boiling salted water until just tender, then drain well. Cut them into slices 1 cm (½ in) thick, then fry in the olive oil for 3-4 minutes on each side, until golden. Add the sliced ceps and the walnuts and sauté for a minute longer. Season to taste, remove from the heat and keep warm.

For the dressing, combine the shallot, mustard, sherry vinegar, ga