Smoked duck is delicious in a salad, or with pasta, or in an antipasto platter. Skeaghanore Duck, produced by the Hickey family in Ballydehob, Co Cork, is part of the Simply Better range and is a fantastic product. The tart strawberry dressing works very well with the smoked flavour.

For your strawberries (or any soft fruit) it is hard to beat Pat Clarke of Stamullan, Co Meath. Pat is a producer at the very top of his game. I was chatting with him recently and he tells me they had a very good growing season. As well as his strawberries we use his blueberries and raspberries in the restaurant.

Goat’s cheese is also very popular in the restaurant. I think people like it’s creaminess and mild taste. Excellent goat’s cheese is readily available. St Tola, Corleggy and Ardsallagh are three that come to mind. I love this salad with the great mix of flavours and the texture of the hazelnuts.

Happy cooking,

Neven

Recipes

Duck salad with strawberry dressing

Duck salad with strawberry dressing. \ Photography: Claire Jeanne Nash. Food styling: Janine Kennedy.

Serves four

120g packet sliced smoked duck breast

1 large orange, flesh cut into segments

100g strawberries, hulled and diced into cubes

50g mixed salad leaves

3 tbsp toasted flaked almonds

For the strawberry dressing:

finely grated rind of ½ orange

3 tbsp Irish rapeseed oil

2 tbsp strawberry vinegar

1 tsp runny honey

1 tsp snipped fresh chives

sea salt and freshly ground black pepper

  • 1 To make the dressing, whisk the orange rind in a bowl with the rapeseed oil, strawberry vinegar, honey and chives and then season to taste.
  • 2 Divide the smoked duck between the plates. Arrange the orange segments between each duck slice.
  • 3 Sprinkle the diced strawberries over the duck and oranges.
  • 4 Mix the salad leaves with the dressing and arrange in the centre of the duck slices. Drizzle any remaining dressing over the top, then scatter over the toasted almonds to serve.
  • Crispy goat’s cheese with apple and hazelnut salad

    Serves four

    25g fresh white breadcrumbs

    1 tbsp finely chopped fresh flat-leaf parsley

    1 tbsp sesame seeds

    2 tsp very finely chopped skinned, toasted hazelnuts

    1 egg

    25g plain flour

    150g log of goat’s cheese, cut into 4 slices

    sunflower oil, for deep-frying

    For the salad:

    2 crisp Irish eating apples

    juice of 1 lemon

    50g rocket leaves

    2 tablespoons extra virgin olive oil

    50g skinned, toasted hazelnuts, roughly chopped

    sea salt and freshly ground black pepper

  • 1 To prepare the crispy goat’s cheese, mix the breadcrumbs with the parsley, sesame seeds and chopped hazelnuts in a shallow dish and season to taste.
  • 2 In a separate dish, beat the egg and season lightly.
  • 3 Season the flour and place in another shallow dish.
  • 4 Lightly coat the goat’s cheese in the seasoned flour, then dip each one into the beaten egg, gently shaking off any excess. Place in the breadcrumb mixture so that it is completely coated. Set on a baking sheet lined with parchment paper and place in the fridge for at least 10 minutes to firm up.
  • 5 Preheat the oven to 180°C (350°F/gas mark 4). Line a baking sheet with parchment paper.
  • 6 Heat the oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the breaded goat’s cheese for 1-2 minutes, until golden brown. Carefully remove from the oil and transfer to a plate lined with kitchen paper to drain off any excess oil. Arrange on the lined baking sheet and place in the oven for another 3-4 minutes, until heated through but still holding their shape.
  • 7 Meanwhile, finish making the apple and hazelnut salad. Using a mandolin or a very sharp knife, cut the apples into wafer-thin slices and toss in the lemon juice to prevent discolouration. Cover each plate with a layer of slightly overlapping apple slices and add a small mound of the rocket, then drizzle with olive oil. Put a goat’s cheese fritter into the centre of each plate and add a grinding of black pepper. Scatter over the hazelnuts to serve.