Kentish Cherry and Duck Breast Salad
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Ingredients
- 2 duck breasts
- 150 g cherries
- 100 g mixed salad leaves
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 0.5 red onion
Nutrition (per serving)
- Calories
- 282 kcal
- Protein
- 16 g
- Carbohydrate
- 6.9 g
- of which sugars
- 6.3 g
- Fat
- 21 g
- of which saturates
- 5.2 g
- Fibre
- 1.3 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the skin of the duck breasts and season well. Place skin-side down in a cold frying pan and cook over a medium heat for 6-7 minutes until the fat has rendered and the skin is crisp.
- 2
Turn and cook for a further 4-5 minutes until cooked to your liking, then rest for 5 minutes before slicing.
- 3
Halve and pit the cherries.
- 4
Whisk the olive oil with the balsamic vinegar to make a dressing.
- 5
Toss the salad leaves, cherries and thinly sliced red onion with the dressing and arrange on plates.
- 6
Top with the sliced duck breast and drizzle with any resting juices.
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