Warm Duck, Apricot & Rocket Salad
This recipe combines succulent duck breasts with a vibrant salad featuring juicy apricots, crisp cucumber, and a hint of spiciness from red chillies. The tender duck is cooked to perfection, creating a delightful contrast to the fresh and flavorful salad. Drizzled with a tangy dressing, this dish is sure to impress with its delicious blend of textures and taste.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 323 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 0.91 milligram of sodium
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