Smoked duck breast with celeriac remoulade recipe | delicious. magazine

Name: Smoked duck breast with celeriac remoulade recipe | delicious. magazine
Ingredients: 4 medium free-range egg yolks; 8-10 anchovy fillets in oil (see tip); 3 tbsp dijon mustard; Splash red wine vinegar; 350ml vegetable oil; 1 large or 2 small celeriac; 1 extra large bunch fresh flatleaf parsley (see Henry’s tips below); 320-375g cold-smoked duck breast, whole (from https://www.finefoodspecialist.co.uk/finefood specialist.co.uk) or use packs of ready sliced (we used Rannoch, from Waitrose and Ocado); 2-3 tbsp capers in brine, drained; Olive oil for drizzling; 2 tbsp freshly chopped chives

www.deliciousmagazine.co.uk

Chef Henry Harris' simple smoked duck starter recipe, with celeriac remoulade, is a great make-ahead recipe for Christmas Day.

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Ingredients

4 medium free-range egg yolks
8-10 anchovy fillets in oil (see tip)
3 tbsp dijon mustard
Splash red wine vinegar
350ml vegetable oil
1 large or 2 small celeriac
1 extra large bunch fresh flatleaf parsley (see Henry’s tips below)
320-375g cold-smoked duck breast, whole (from https://www.finefoodspecialist.co.uk/finefood specialist.co.uk) or use packs of ready sliced (we used Rannoch, from Waitrose and Ocado)
2-3 tbsp capers in brine, drained
Olive oil for drizzling
2 tbsp freshly chopped chives