WARM DUCK, APRICOT & ROCKET SALAD

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Warm duck, apricot & rocket salad image

Savoury and sweet, this salad is a delicious blend of seasonal summer ingredients

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

2 duck breasts (250g each)
4 large or 6 smaller apricots
½ cucumber
2 Little Gem lettuces
50g bag rocket
1 or 2 red chillies (depending on how hot you like it)
1 tbsp light muscovado sugar
1 tbsp soy sauce
3 tbsp lemon or lime juice
1 shallot , finely chopped

Steps:

  • Score the skin of the duck breasts in lines close together. Pat dry with kitchen paper, then sprinkle with seasoning. Put in a frying pan, skin-side down, then gently heat until fat starts to run. Increase heat, fry for 15 mins, draining off the fat as you go. Turn over, cook for 5-10 mins on the other side, depending on how well you like it cooked. Remove from pan, then put on a board lined with kitchen paper. Leave to rest while you prepare the salad.
  • Halve and stone the apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the Little Gem leaves, divide between 4 bowls, then scatter over the rocket.
  • Halve, deseed and dice chillies, then mix with the other dressing ingredients. Thinly slice the duck and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.

Nutrition Facts : Calories 323 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 0.91 milligram of sodium

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