• 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 duck breast

  2. 1 tsp Dijon mustard

  3. 1 tsp caster sugar

  4. 2 tbsp red wine vinegar

  5. 250 ml walnut oil

  6. 150 g blackberries

  7. 1 heads chicory

  8. 50 g hazelnuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200?C/gas 6. Seal the duck breasts in a frying pan then transfer to a roasting tin and cook in the oven for 9 minutes.2. Remove from the oven and allow to rest for 5 minutes.3. Meanwhile, place the Dijon mustard, sugar and vinegar in a bowl. Whisk together, then gradually add the walnut oil. Add a third of the blackberries to the dressing, then mash to combine.4. Tear the heads of chicory apart, then in a medium bowl toss with half the dressing and the hazelnuts.5. Slice the duck thickly.6. Divide the chicory between 2 plates and top with the duck. Sprinkle the blackberries over and drizzle with the remaining dressing.


Send feedback