Savoury
Marinated Duck & Grapefruit Salad with Brockmans Gin Dressing
The cascading red leaves over the roof of our barn in the autumn is the same colour as the floral detail on the bottle of Brockmans premium gin. The change of season, heralded by the changing hue of the leaves, reminds me of the cosiness of autumn, snuggling up around a roaring fire, curtains drawn against the dark and chill night, and those delicious warming meals that you can only really enjoy at this time of the year.
With this in mind, I wanted to create a recipe that would pair deliciously with the botanical notes of the gin – the blackberries, juniper berries, liquorice etc. – with seasonal ingredients. I chose duck as I felt that it would marry so well with the sumptuous berry tones, figs and hazelnuts; flavours and aromas reminiscent of autumn. I drizzled the whole dish with a grapefruit dressing and a scattering of coriander micro herbs to finish in perfect harmony; the ideal accompaniment to Brockmans gin.
You will probably be left with some spare dressing. I used it to accompany a simple breaded fish and salad dish, turning a humble weekday supper into a beautiful aromatic meal.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Serving Size2
FOR THE DUCK & GLAZE
- 2 Duck breasts
- 1 Tsp. Honey
- 1 Tbsp. Brockmans Gin
- 1/4 Tsp. Five spice
- 1 Grapefruit
- Sprinkle of micro herbs
- 2 Figs
- 2 Tsp. Hazelnuts
FOR THE SALAD DRESSING
- 1 Tsp. Grapefruit juice
- 2 Tbsp. Brockmans Gin
- Pinch of aniseed
- 3 Tbsp. Olive oil
- Salt and pepper
METHOD - FOR THE GLAZE
In a small bowl, mix the honey, five spice and gin together to create a glaze.
Score the duck and brush the skin with the glaze.
Place duck breasts into a cold pan skin side down, brush the other side with the glaze and fry on a medium heat for at least 10 to 15 minutes. Once cooked leave to rest for 10 minutes.
TO MAKE THE SALAD
For the salad dressing: mix the juice of 1/4 of grapefruit with 2 tablespoons of gin, 3 tablespoons of olive oil, a pinch of aniseed and salt and pepper to taste.
Slice the rest of the grapefruit, peel off the rind and cut into segments. Slice the duck, cut the figs into quarters and arrange on a plate. Sprinkle with micro herbs and crushed hazelnuts. Drizzle with the Dressing and voilà.
Enjoy… Bon appetit! ♥♥♥
