Name: Warm duck, apricot & rocket salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 2 duck breasts (250g each); 4 large or 6 smaller apricots; ½ cucumber; 2 Little Gem lettuces; 50g bag rocket; 1 or 2 red chillies (depending on how hot you like it); 1 tbsp light muscovado sugar; 1 tbsp soy sauce; 3 tbsp lemon or lime juice; 1 shallot finely chopped

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Warm duck, apricot & rocket salad

Warm duck, apricot & rocket salad

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 5 out of 5.0 ratingsRate

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Savoury and sweet, this salad is a delicious blend of seasonal summer ingredients

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Ingredients

Nutrition

Units:

MetricUS

2 duck breasts

(250g each)
4 large or 6 smaller apricots
½ cucumber
2 Little Gem lettuces
50g bag rocket

For the dressing

1 or 2 red chillies

(depending on how hot you like it)
1 tbsp light muscovado sugar
1 tbsp soy sauce
3 tbsp lemon

or lime juice
1 shallot

finely chopped

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Nutrition: per serving

kcal323
fat22g
saturates6g
carbs11g
sugars11g
fibre2g
protein21g
salt0.91g

low

Method

step 1

Score the skin of the duck breasts in lines close together. Pat dry with kitchen paper, then sprinkle with seasoning. Put in a frying pan, skin-side down, then gently heat until fat starts to run. Increase heat, fry for 15 mins, draining off the fat as you go. Turn over, cook for 5-10 mins on the other side, depending on how well you like it cooked. Remove from pan, then put on a board lined with kitchen paper. Leave to rest while you prepare the salad.
step 2

Halve and stone the apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the Little Gem leaves, divide between 4 bowls, then scatter over the rocket.
step 3

Halve, deseed and dice chillies, then mix with the other dressing ingredients. Thinly slice the duck and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.

Recipe from Good Food magazine, August 2009

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