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Member recipe

Smoked duck salad

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Serves 8

A gorgeous, festive starter that combines duck, tartly sweet cranberries and nuts.

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  • 35g pecans
  • 15g butter
  • 1/2 tsp ground mixed spice
  • 1 tbsp soft dark brown sugar
  • 2 x 85g bags watercress
  • 2 red chicory, leaves separated
  • 75g dried cranberries, soaked in boiled water for 5 minutes, drained 200g sliced smoked duck breast (we like Rannoch Smokery Smoked Duck, from major supermarkets)
  • For the dressing
  • 1/2 tsp Dijon mustard
  • 11/2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 41/2 tbsp hazelnut oil
  • 1 tsp creme de cassis
  • Nutritional info
  • Per serving: 229kcals, 17.9g fat (3.3g saturated), 7.4g protein, 2.5g carbs, 2.3g sugar, 0.2g salt
  • Wine Recommendation
  • A bright, cherryish Pinot Noir will go beautifully well with this starter. Try one from New Zealand.


    1. Put the nuts into a hot, dry frying pan over a medium heat and toast for about 30 seconds. Add the butter, mixed spice and sugar, reduce the heat slightly and cook for 11/2-2 minutes, turning halfway. The nuts should be caramelised, but be careful not to burn them. Season and spread out on a tray to cool.
    2. Meanwhile, make the dressing. Put the mustard and vinegar in a small bowl, then whisk in the oils. Add the creme de cassis in 2 stages, so you can check for sweetness. Season.
    3. In a bowl, toss the watercress, chicory, cranberries and nuts with most of the dressing. Divide between plates, arrange the duck on top and drizzle with the rest of the dressing.

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