Roast Duck Salad with Pickled Cherries & Feta
rating (0 votes)
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 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.
You might also like
Sweet Pickled Cherries