Feb 2, 2011

Green Duck Salad

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.

Serves: 2


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


  1. Remove skin and fat from duck by pulling fatty layer back and cutting it from the meat with a small, sharp knife.
  2. Mix 1 teaspoon salt, half teaspoon pepper and the coriander and use to season duck breast and set aside.
  3. 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.
  4. Raise heat to high and place duck breast in pan to sear, about 3 minutes.
  5. Add shallots, turn duck breast and cook for another 3 minutes.
  6. Reduce heat to medium and continue to cook until duck is medium (rosy in centre). Transfer duck to small plate and cover with foil.
  7. 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.
  8. Simmer until the liquid is reduced by about a third.
  9. Slice duck on bias into thin slices. Pour any resting juices into the pan.
  10. 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.
  11. Serve. Eat. Enjoy!

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