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Ingredients

Method

  • STEP 1

    In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning.

  • STEP 2

    Cut 4 peaches into quarters and griddle for 2-3 mins each side until charred and slightly caramelised. Toss 100g watercress with the dressing, then divide between bowls. Top with the peaches and 50g smoked duck.

Recipe from Good Food magazine, August 2016

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