The rich deep flavours of roast duck are amazing; 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
- 100 g cherries, (from 175g cherries, roughly) in a fresh smooth cherry puree
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar (approx. depends on the sweetness of the cherries)
- 75 safflower or sunflower oil
- touch of water to let the dressing down if needed
- salt and freshly ground black pepper
For the Salad
- 75 g watercress
- 75 g lamb's lettuce
- 3 Little Gem lettuce, cut into long thin wedges
- 75 g Feta cheese, crumbled
- 75 g fresh cooked croutons
- 12 pickled cherries (see recipe below)
- Heat a medium frying pan, and then 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.
- Add the oil so that the dressing emulsifies, then 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, 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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