Duck and Apple Salad
A scrumptious salad like this one will make you hungry for more.
| Servings | Prep Time | Cook Time |
| 2servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 small boneless duck breasts with skin
- Salt and freshly ground black pepper
- 1 cup watercress sprigs
- 1 cup radicchio rosso shredded
- 1 red apple cored and thinly sliced
- 2 spring onions (scallions) diagonally sliced
- Dressing
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- Salt and freshly ground black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 190°C (375°F/Gas 5).
- Place an ovenproof non-stick frying pan over medium-low heat. Season the duck breasts with salt and freshly ground black pepper, and place in the pan, skin side down. Cook for 6-8 minutes, until most of the fat has rendered and the skin is crisp. Turn and cook the other side for 1 minute.
- Transfer the frying pan to the oven and cook the duck for 6 minutes on medium, or until done to your liking. Set the duck aside to rest for a few minutes, then thinly slice it.
- Combine the watercress, radicchio, apple, spring onions and duck sliced in a bowl.
Dressing
- Whisk the oil and vinegar in a small bowl. Season with salt and freshly ground black pepper.
- Pour the dressing over the salad, gently toss together and serve immediately.
Recipe Notes
Variation: Replace the duck with a boneless, skinless chicken breast, or use a cooked Peking duck breast from the supermarket. You could also use slice of left-over cooked turkey. Instead of apple slices, use orange segments.
Per serving: 281 calories, 26 g protein, 14 g fat (2 g saturated fat), 10 g carbohydrate (9 g sugars), 2 g fibre, 85 mg sodium
