Warm duck, apricot & rocket salad

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Video tutorial: Preparing chillies

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.
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.

323 kcalories, protein 21g, carbohydrate 11g, fat 22 g, saturated fat 6g, fibre 2g, salt 0.91 g

Latest comments and suggestions

• trees0604

  13 September 2009

  trees0604 commented on this recipe

  I roasted the duck instead of frying and added mint to the salad, and used a lemon and oil dressing (don't like raw onions of any type!). The dish was much appreciated by guests!

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Ingredients

• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 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

323 kcalories, protein 21g, carbohydrate 11g, fat 22 g, saturated fat 6g, fibre 2g, salt 0.91 g

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