Smoked Duck Breast with Confit Shallots and Chive Puree Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients
Smoked Duck Breast, thinly sliced and served at room temperature
Seasonal green vegetables

Chive Puree –
100ml chopped fresh chives (volume)
100ml Extra Virgin Fino Olive Oil
Halen Môn Sea Salt and black pepper, to taste

Confit Shallots –
12 shallots
200ml duck fat
50ml beef stock
2 cloves of garlic
2 sprigs of thyme
¼ tsp black pepper, freshly ground
½ tsp ground white pepper
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves

Top and tail the shallots and peel. Warm the duck fat in a small saucepan on a medium heat. When the fat is warm, add the shallots alongside all of the other dry ingredients. Cook slowly for 30 minutes or until soft. Add a little of the rich beef stock or jus gently as the shallots will be delicate.

Add the chopped chives to a blender with a little of the Fino Oilve Oil. Pulse and continue to add the Fino Olive Oil slowly until it reaches desired consistency. Add Halen Môn Sea Salt and black pepper to taste.

Slice the Smoked Duck Breast and plate delicately alongside the chive puree and confit shallots. Serve with your choice of seasonal green vegetables.