- 2 duck breasts (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 lettuces
- 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
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…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
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.
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.
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.