Warm salad of mallard, hot honey-glazed plums, beetroot and roast fennel
A light, full-of-flavour dish from Michelin-starred chef Mark Kempson, from Kitchen W8
Ingredients
Fresh Ingredients
- 4 Skinless mallard breasts
- 4 Ripe plums
- 4 Small (golf ball size) red beetroots with leaves
- 1 Fennel bulb
- 1 Bunch of rocket
- 2 Sprigs of thyme
- 20 g Unsalted butter
- 1 Orange for zesting
Store cupboard ingredients
- 200 g Calabrian hot honey (Belazu brand)
- 2 tbsp Balsamic vinegar (Belazu brand 1.34 density)
- 250 ml Olive oil
- 3 tsp Rapeseed oil
- 1 Star anise
- 1 tbsp Fennel pollen (Global Harvest brand)
Instructions
- Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6
For the beetroot
- Remove the leaves off the beetroot and keep.
- Place the beetroots into a bowl and toss with 1 tsp of rapeseed oil, season with salt and pepper.
- Wrap each beetroot in tin foil and place in the oven for 45 minutes until softened and tender.
- Remove from the oven and allow to cool for roughly 15 minutes before rubbing off the skin.
- Cut the beetroots into six wedges per beetroot and dress with 1 tbsp of olive oil and 1 tbsp of balsamic vinegar.
- Char the beetroots in a griddle pan until slightly blackened, set aside at room temperature until serving.
For the fennel
- Cut the fennel into eight wedges, season with 1 tsp of rapeseed oil, orange zest, orange juice and star anise.
- Wrap in foil and place in the oven for 15 minutes.
- Unwrap the fennel and return to the oven for five minutes until well roasted.
- Remove from the oven, set aside at room temperature until serving.
For the plums
- Cut each plum in ½ and remove the stone.
- Cut each ½ plum into three and glaze in a bowl with the hot honey.
- Set aside at room temperature until serving.
For the leaves
- Remove the stalks from the beetroot leaves and cut the leaves into 10mm strips, wash in cold water.
- Drain the leaves and dry on kitchen towel.
- Wash the rocket in cold water, drain and dry on kitchen towel. Set aside until serving.
For the mallard
- Remove the mallard from the fridge one hour before cooking.
- Place a large heavy-based pan over a medium heat and allow to get hot.
- Add one tbsp rapeseed oil, season the mallard and then seal in the pan until a deep golden colour is achieved.
- Add the butter and the thyme to the pan and baste the breasts, turning regularly. Remove from the pan and rest for five minutes.
To serve
- Carve the mallard into long slices and dress with the resting juices.
- Dress the rocket and beetroot leaves with the remaining balsamic and olive oil.
- Layer all the components of the salad onto the plate and finish with the fennel pollen.
