Name: Smoky maple duck salad
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 duck breasts skin on and slashed; 3 tbsp maple syrup; 1 garlic clove crushed; 1 tbsp chipotle chilli paste (we like Discovery. Adjust to taste if you're using a different brand); 160g bag bistro salad; bunch radish about 200g/8oz, thinly sliced or grated; 1 tbsp sherry vinegar

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Smoky maple duck salad

Smoky maple duck salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.8 ratingsRate

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The chilli paste in this recipe can easily be swapped for harissa if easier. Either way it's a winner

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2 duck breasts

skin on and slashed
3 tbsp maple syrup
1 garlic clove

crushed
1 tbsp chipotle chilli paste

(we like Discovery. Adjust to taste if you're using a different brand)
160g bag bistro salad
bunch radish

about 200g/8oz, thinly sliced or grated
1 tbsp sherry vinegar

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Nutrition: per serving

kcal527
fat36g
saturates10g
carbs20g
sugars18g
fibre2g
protein32g
salt0.54g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Put a small roasting tin in the oven and let it heat up for a few mins. Season the duck skin and flesh well, then put into the tin, skin-side down, and roast for 10 mins until the skin is golden and crisp and the fat has run out. Leave for 15 mins if you like your duck well cooked through.
step 2

Meanwhile, mix 2 tbsp maple syrup with the garlic and chilli paste. Tip the fat out from the pan, turn the duck skin-side up, then roast for another 5 mins, basting with the maple mix once or twice until sticky and glazed and the duck is pink in the middle. Remove and let the duck rest for 5 mins.
step 3

Pile the salad and the radishes onto two serving plates. Slice the duck at an angle and nestle into the salad. Stir the rest of the maple syrup and the sherry vinegar into the pan juices, then drizzle over the salad, season and serve straight away.

RECIPE TIPS

CHILLI PASTE

Chilli paste can differ in heat dramatically, from furiously fresh, hot Thai pastes to smoky pastes from Mexico. In general, if your paste comes from Asia then use it sparingly, as it’s going to pack some punch. If it’s from South America, you should be able to add more. Always check the label of the jar – you’ll be able to deduce the level of heat from how much they suggest you use in the recipe.

TIP

Roasting the duck skin-side down is simpler and less smoky for your kitchen than panfrying; just make sure the roasting tin is really hot before adding the duck. The chilli paste in this recipe can easily be swapped for harissa, the hot North African spice paste.

Recipe from Good Food magazine, June 2008

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A star rating of 5 out of 5.8 ratings

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