Duck and cherry salad

Recipe from: October 2010
duck

Ingredients 11
Servings 6
Time 10 mins

Ingredients

  • 1
    pack of fresh rocket leaves
  • 1
    packet fresh watercress leaves
  • 1 punnet
    fresh cherries/ tinned cherries
  • 1
    bunch spring onions
  • 3
    duck breasts
  • 1
    Tbs
    ground star anise
  • 2
    Tbs
    honey
  • 1
    Tbs
    red wine vinegar
  • 1
    Tbs
    lemon juice
  • 1
    Tbs
    olive oil
  • 1
    small handful fresh mint
 

Method

15 mins
 

Preheat oven to 220 °C.

Rub duck breasts with ground star anise then sear for 1-2 mins skin-side down. Roast for 15 mins or medium rare.

Remove and leave to rest.

Carve thinly and place on the bed of rocket and watercress.

Sprinkle over thinly sliced spring onions, cherries and roughly chopped fresh mint. 

Mix the olive oil, vinegar, honey and lemon juice together and drizzle over as a dressing.

 

Read more on: poultry  |  sauté
 

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