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  1. Home
  2. Salads

Seared Raspberry Duck Salad

Make A Meal Of It - by Amy Sinclair
  • 20 May 2019
Seared Raspberry Duck Salad
Moderately Easy - Serves 6
Proudly supported by

The depth of flavour increases dramatically if you marinate the duck breasts for several hours beforehand.

Ingredients

4 medium duck breasts

140g/5oz fine green beans, trimmed

200g/8oz baby spinach leaves

1 small red onion, finely chopped

1 quantity Caramelised nuts

100g/4oz cherry tomatoes, halved

FOR THE MARINADE

4 tbsp soy sauce

2 tbsp honey

4 tbsp raspberry vinegar

1 tbsp balsamic vinegar

2 tbsp walnut or hazelnut oil

FOR THE DRESSING

4 tbsp raspberry vinegar

2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

3 tbsp hazelnut or walnut oil

1 tsp Dijon mustard

Method

  1. Mix all the marinade ingredients together in a shallow,
    non-metallic dish. Score a criss-cross pattern on the fat
    side of the duck breasts with a sharp knife and season with
    pepper. Put the duck in the marinade and turn to coat, then
    cover and refrigerate for 2-24 hours.

  2. Give it a twist

    Use sliced beef or lamb fillet
    instead of duck, and raw figs instead of beans.

  3. Preheat the oven to fan 180C/conventional 200C/gas 6. Wipe
    the duck dry with paper towels. Heat a non-stick sauté pan
    until very hot and sear the duck, skin-side down. Reduce
    the heat to low and cook until the fat runs, about 8 minutes,
    then transfer to a shallow roasting tin and roast in the oven
    for 10 minutes. Leave the duck to rest for 10 minutes.

  4. Meanwhile, cook the green beans in boiling salted for
    3-4 minutes or until al dente. Drain, submerge in iced water,
    then drain again and pat dry.

  5. Divide the spinach and beans between plates. Thinly slice
    the duck and arrange on top, then sprinkle over the onion
    and garnish with the nuts and tomatoes. Shake all the dressing ingredients in a screw-top jar with 1⁄2 tsp each salt and
    pepper, then pour over the salad.

  6. Prepare ahead

    Get the dressing, nuts, beans and duck
    ready the day before. Assemble just before serving.

PER SERVING

708 kcalories, protein 24g, carbohydrate 19g, fat 60g,
saturated fat 8g, fibre 3g, added sugar 13g, salt 1.32g

  • protein rich salad recipe
  • Salads
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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