I normally prefer meat well-done but having tried this cooked medium I have to say I really wouldn't cook it any other way now. Give it a try yourself, the meat is meltingly tender.
1 duck breast fillet
half teaspoon ground coriander
1 shallot, very finely chopped
2tbsp balsamic vinegar
340g seedless green grapes, about a handful of which are halved
2 good big handfuls of mixed watercress, rocket, baby spinach leaves
2 green pears, cored and finely sliced
- Remove skin and fat from duck by pulling fatty layer back and cutting it from the meat with a small, sharp knife.
- Mix 1 teaspoon salt, half teaspoon pepper and the coriander and use to season duck breast and set aside.
- Place fatty layer, skin side down, in a frying pan over a medium heat. Cook, turning occasionally, until you've cooked off as much liquid fat as you can. Keep 2 tablespoons of the fat in the pan and discard the rest (or keep for other uses). Discard the skin.
- Raise heat to high and place duck breast in pan to sear, about 3 minutes.
- Add shallots, turn duck breast and cook for another 3 minutes.
- Reduce heat to medium and continue to cook until duck is medium (rosy in centre). Transfer duck to small plate and cover with foil.
- Raise heat again to high, add 125ml water, balsamic vinegar and whole grapes to pan, and stir to scrape up any crispy, browned bits on bottom.
- Simmer until the liquid is reduced by about a third.
- Slice duck on bias into thin slices. Pour any resting juices into the pan.
- Arrange salad leaves in a bowl and top with alternating layers of pear and duck. Pour grape sauce over, scatter with grape halves, and stir through quickly.
- Serve. Eat. Enjoy!