• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB9, E
MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Honey 2 Teaspoon (Salad;)

  2. Soy sauce 2 Teaspoon (Salad;)

  3. 2 duck breasts (skin on)

  4. Sunflower oil 1 Tablespoon (Salad;)

  5. Salad leaves 240 Gram (Salad;)

  6. 250g Picota cherries, halved and stoned

  7. Pecans 50 Gram (Salad;)

  8. 1tsp good quality sherry vinegar

  9. 2tsp red wine, like a Rioja

  10. Walnut oil 1 Tablespoon (Dressing;)

  11. Olive oil 1 Tablespoon (Dressing;)

  12. Dijon mustard

  13. Black pepper salt 1 To taste (Dressing;)

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat the oven to 180ºC/gas 4. Mix the honey and soy sauce together and spread over the skin of the duck breasts.

  2. Heat the oil in a frying pan until almost smoking, then add the duck breasts, skin side down, and fry for 3-4 minutes until golden brown and well seared. Turn over and cook on the other side for a further 3-4 minutes.

  3. Place duck in a baking dish and roast for a further 15 minutes until firm and just a little pink in the centre. Allow to cool for 10 minutes, then slice thinly.

  4. Meanwhile, arrange the beetroot and salad leaves, cherries and pecans on plates. Whisk together the dressing ingredients, adding about a quarter of a teaspoon of Dijon mustard to taste.

  5. Arrange the sliced duck among the salad leaves, season well and drizzle with dressing.


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