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Sitting duck

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FOOD STATION Truffle shavings and duck breast come together in a simple and elegant way

With its minimal use of ingredients and uncomplicated way of putting it together, the duck breast with truffle apple celery salad is Dirk Holscher's (executive chef, Hyatt Regency, New Delhi) signature dish.

Simple and elegant, the dish represents his belief that ‘less is more', with white truffle elevating it to the realm of the fancy.

Duck breast with truffle

apple celery salad

Ingredients (serves four)

Duck breast, boneless: 1

Celery stick: 120 grams

Apple, red: 1

Apple cider vinegar: 1 cl

Grape seed oil: 2 cl

Some drops of truffle oil

Salt

Whipper pepper mill

Sugar

White truffle shavings

Method

Clean and trim the duck breast. Score the skin.

In a hot pan skin down pan fry until golden and crispy. Turn and cook until medium.

Allow to rest.

Cut the celery and apple in thin slices. Keep some celery leaves for garnish.

Season the salad with vinegar and grape seed oil, salt, sugar and pepper.

Cut the duck breast with a sharp knife in thin slices.

Arrange the salad in a small dish, place two duck slices on top. Garnish with celery leaves.

Apply some truffle slices and a few drops of truffle oil.

The salad is ready to serve.

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