The rich deep flavours of roast duck are amazing, now add cherries and you reach a whole new level.
- 4 small duck breasts, crisscross cut, just through the fat with a sharp knife
- For the Dressing
- 100g (from 175g cherries, roughly) fresh smooth cherry puree
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar (approx. depends on the sweetness of the cherries)
- 75mls safflower or sunflower oil
- touch of water to let the dressing down if needed
- salt and freshly ground black pepper
- For the Salad
- 75g watercress
- 75g lamb’s lettuce
- 3 Little Gem lettuce cut into long thin wedges
- 75g crumbled Feta cheese
- 75g fresh cooked croutons
- 12 pickled cherries (see recipe below)
- Heat a medium frying pan and the season the duck breasts really well with salt and pepper.
- Place skin side down into the pan and gently cook for 4-5 minutes.
- Turnover and cook for a further 4-5 minutes depending on the thickness of the breast.
- When firm to the touch, remove the pan from the stove and cover with foil, leave for at least 12-15 minutes.
- Next place the puree into a bowl and add the mustard, vinegar and whisk together well.
- then add the oil so the dressing emulsifies, the adjust with a little water and season to taste.
- Place the leaves into a large bowl, add a few spoons of dressing and lightly mix with a pair of tongs, the colour is stunning.
- Add the cheese and croutons and lightly mix, season well with salt and pepper.
- Slice the duck very thinly across the grain of the flesh.
- Place a pile of salad on a plate then add half the pink duck slices, top with more salad and the rest of the duck.
- Serve with 5 pickled cherries around the salad and serve.