Duck and cherry salad

Recipe from: October 2010

Ingredients 11
Servings 6
Time 10 mins


  • 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
    ground star anise
  • 2
  • 1
    red wine vinegar
  • 1
    lemon juice
  • 1
    olive oil
  • 1
    small handful fresh mint


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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