Warm duck, apricot & rocket salad

Warm duck, apricot & rocket salad

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Prep: 15 mins Cook: 25 mins


Serves 4
Savoury and sweet, this salad is a delicious blend of seasonal summer ingredients

Nutrition and extra info


  • kcal323
  • fat22g
  • saturates6g
  • carbs11g
  • sugars11g
  • fibre2g
  • protein21g
  • salt0.91g
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  • 2 duck breast (250g each)
  • 4 large or 6 smaller apricots



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • ½ cucumber
  • 2 Little Gem lettuce
  • 50g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the dressing

  • 1 or 2 red chillies (depending on how hot you like it)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp light muscovado sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp lemon or lime juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…


  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.

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Comments (2)

tonykerr's picture

Superb! Didn't have any soy sauce as we were in the caravan in France (in the middle of the apricot season!) so used bit of salt instead with a bit more lemon juice. Cooked the duck a little less than suggested for preference. Have made this twice now in less than 2 weeks, and have a feeling it will be enjoyed a few more times before the summer is done! Don't be shy with the chilli, it works great with the sweet apricot and duck.

trees0604's picture

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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