Warm Duck Apricot & Rocket Salad Recipe
Ingredients
| 2 duck breasts (250 g/9 oz each) | ||
| 4 large or 6 smaller apricots | ||
| Cucumber | 1/2 | |
| 2 Little Gem lettuces | ||
| 50 g bag rocket | ||
| 1 or 2 red chillies (depending on how hot you like it) | ||
| 1 tbsp light muscovado sugar | ||
| Soy sauce | 1 Tablespoon (FOR THE DRESSING) | |
| 3 tbsp lemon or lime juice | ||
| Shallot | 1 , finely chopped (FOR THE DRESSING) | |
Directions
1. Score the skin of the duck breasts in lines Close together. Pat dr with kitchenpaper, 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 weft you like it cooked. Remove from pan, then put on a board Wned with kitchen paper. Leave to rest while you prepare the salad.
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.
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.
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.
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.
Chef
