With its minimal use of ingredients and uncomplicated way of putting it together, the duck breast with truffle apple celery salad is executive chef Dirk Holscher's 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 cridre 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.
