When I was approached by Maille to see if I wanted to take part in a culinary challenge I was instantly intrigued. They are a classic brand and their mustards are a staple in my fridge.
The challenge was to create an original recipe using one or more of Mailles’ products.I chose a couple of different sounding products from the range, and ones which I had never cooked with before. These were Hazlenut Oil and Red Wine Vinegar with Dijon Blackcurrant Liqueur.
I decided that I wanted to use the ingredients in a salad, that showed them both off to the best of their abilities and in a couple of different ways.
First off all I decided to glaze the figs in a reduction made using the dijon blackcurrant vinegar and then use the hazelnut oil both to toast off some hazelnuts and also in the salad dressing itself alongside some Maille Wholegrain mustard. To offset the sweetness of the figs and the crunchiness of the hazelnuts I thought that soft and salty blue cheese and the smokiness of the duck would work really well.
I absolutely loved the hazelnut oil – the taste is subtle and delicate and I can definitely see me using it in my cooking from now on. The vinegar is very different to anything I’ve tasted before and I think would be a welcome addition to sauces and dressings. Along with the sugar, it made a delicious sweet fruity glaze that went perfectly with the figs.
Smoked Duck Salad with Blackcurrant Glazed Figs, Blue Cheese and Toasted Hazlenuts.
For the figs & glaze
- 100 ml Maille Red Wine Vinegar with Dijon Blackcurrant Liqueur
- 2 tbsp caster sugar
- 3 figs
For the Salad
- 50g rocket
- 30g hazelnuts
- 1/2 tbsp Maille Hazelnut Oil
- 50g blue cheese (we used Dovedale blue, but any soft blue cheese will do)
- 150g smoked duck slices
For the Salad Dressing
- 1tbsp Maille Hazelnut Oil
- 1tbsp Rapeseed Oil
- 1tbsp Apple Balsamic Vinegar
- 1/2 tsp Maille Wholegrain Mustard
- salt and pepper to taste
- Put the red wine blackcurrant vinegar and the sugar into a small saucepan and bring to the boil. Turn the heat down a little and simmer until reduced by about half and has formed a syrup that will coat the back of a spoon. This will take about 5-7 minutes.
Trim the stalk off the top of the figs and then cut in to quarters. Then place the figs in the syrup and continue to cook for about 1minute. Turn off the heat and leave to soak in the glaze until ready to serve.
Put 1/2 tbsp of the hazelnut oil in a small frying pan and heat, when hot, put in the whole hazelnuts and toast gently, tossing occasionally for about 5 minutes or until golden brown. Take of the heat and put into a pestle and mortar. Lightly crush.
Crumble up the blue cheese and put into a bowl with the rocket and crushed hazelnuts and toss together.
To make the dressing, combine the hazelnut oil, rapeseed oil, balsamic vinegar, mustard, salt and pepper in a bowl and whisk well until all combined.
Add the dressing to the salad bowl and toss the ingredients in the dressing.
Arrange the smoked duck in a fan shape on each plate.
Place a handful of salad in the middle of the duck, and arrange the figs on the plate.
Drizzle the rest of the glaze around the plate and serve.
Happy eating 🙂
Disclosure: We were sent these products to create a recipe. All opinion expressed are honest and our own. No other compensation was received.