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Roast Duck Salad with Pickled Cherries & Feta

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Easy
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Roast Duck Salad with Pickled Cherries & Feta

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)

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  • 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.

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