Smoked Jurgielewicz Duck Salad

Recipe by Jonathan Cichon, Executive Chef at Merion Golf Club, Ardmore, Pennsylvania, USA

Serves: 1

Ingredients

Smoked Duck Breast 

• 1  Duck Breast
• Hickory Wood for Smoking

Brine

• 1 quart Water
• 1/4 cup Salt
• 3 Tablespoons Brown Sugar
• 1 teaspoon Tinted Curing Mix or Curing Salt #1
• Thyme

Crispy Potato

• 1 Idaho Potato

Preserved Chanterelle Mushroom

• 1# Chanterelle Mushroom
  
• 1 Shallot (thinly sliced)
  
• 2 Garlic Cloves (crushed)
  
• 1/4 cup Sherry Vinegar
  
• 1 cup Extra Virgin Olive Oil

Quince Paste (Membrillo)

• Quince
• Sugar 
• Lemon Juice 

Garnish

• 1 Baby Turnip (blanched)
  
• Watercress
  
• Hibiscus Leaf

Preparation

Brine and Smoked Duck Breast
Chef Note: Prepare the day before.
Combine the water, salt, brown sugar, and thyme, then brine the duck breast overnight. Remove the duck from the brine and dry it on a rack overnight. Place the duck breast in a smoker and smoke with hickory wood to an internal temperature of 150°F. Remove the duck breast and chill. Place the duck breast in a pan, skin side down, and render until crispy. Chill again.

Crispy Potato
Bake the Idaho potato in a 400°F oven for approximately 1 hour or until cooked through. While the potato is still warm, tear by hand into large pieces. Spread on a sheet tray and chill uncovered. Fry the potatoes in duck fat until golden brown and crispy. Toss with finely chopped thyme and rosemary.

Quince Paste (Membrillo)
Cut the quince into quarters and boil until soft and falling apart. Pass through a food mill with any remaining water. Next, purée the mixture and return it to a pot with 30% sugar and 5% lemon juice. Continue to simmer slowly until the purée reaches the desired thickness. Chill.

Preserved Chanterelle Mushroom
Sauté the chanterelle mushrooms, thinly sliced shallot, and garlic in olive oil. When the liquid is almost gone, deglaze with sherry vinegar. Add olive oil to cover and bring to simmer. Cool the mushrooms in the liquid. 

Assembly

Slice the smoked duck breast thin on a deli slicer and let it come to room temperature. Spread a thin layer of the Quince paste (Membrillo) on the bottom of the plate. Arrange the crispy potato on top. Garnish with the smoked duck breast, baby turnip, chanterelle, watercress, and hibiscus leaf. 

Image: Merion Golf Club’s historic East Course and Clubhouse in Ardmore, Pa., will host six USGA championships over the next two decades. Photo credit: Jeffrey Bertch for Merion Golf Club.