Lightly salted duck with Jerusalem artichoke crisps

Lightly salted duck with Jerusalem artichoke crisps

Scandinavian Christmas
Lars Ranek

We love to cure things in Scandinavia which, of course, comes from a long history of having to preserve food to survive. Now, we do it purely for taste and texture. This lightly cured duck also makes a delicious light lunch or starter; simply slice the cooked breasts and toss in a nut oil vinaigrette with salad leaves and walnuts.


Quantity Ingredient

For the brine

Quantity Ingredient
4 tablespoons salt
4 tablespoons caster sugar
2 bay leaves
6 cloves
1 organic orange, finely grated zest

For the duck

Quantity Ingredient
3 duck breasts

For the crisps

Quantity Ingredient
400g jerusalem artichokes
2 tablespoons olive oil
1 tablespoon salt
freshly ground black pepper


  1. Pour 800ml of water into a large pot and add all the ingredients for the brine. Place over a medium heat and stir until the salt and sugar have dissolved. Bring the brine to a boil, then turn off the heat and leave until completely cold. Place the duck breasts in a non-reactive dish and pour over the cold brine. Cover with cling film and put in the fridge overnight.
  2. Preheat the oven to 180°C.
  3. Take the duck breasts out of the brine, dry them with kitchen paper and place in an ovenproof dish. Roast in the hot oven for 18 minutes; they should remain pink inside.
  4. Wash the Jerusalem artichokes and cut them super-thin (if you have a mandolin, use that). Divide all the slices, keeping them in one layer, between two baking trays lined with baking parchment, then mix 1 tbsp of the olive oil into each trayful and sprinkle with salt and pepper. Bake in the oven at the same temperature as the duck for 25–30 minutes, or until they become crisp and golden. Cool on a wire rack.
  5. Cut the duck breasts into cubes. Pierce a toothpick through the duck and thread the Jerusalem artichoke crisps on top, so each canapé looks like a small sailing boat.
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