Great Recipes - Duck, Avocado and Berry Salad Recipe

  
 

Duck, Avocado and Berry Salad Recipe

 

Ingredients

  • 4 small or 2 large duck breasts, halved if large

  • 15ml/1 tbsp clear honey

  • 15ml/1 tbsp dark soy sauce

  • mixed chopped fresh salad leaves such as lamb's lettuce, red chicory or frisee

  • 2 avocados, stoned, peeled and cut into chunks

  • 115g/4 oz raspberries

  • salt and ground black pepper

For the dressing

  • 60ml/4 tbsp olive oil

  • 15ml/1 tbsp raspberry vinegar

  • 15ml/1 tbsp redcurrant jelly

  • salt and ground black pepper

Serves 4

Method:

  1. Preheat the oven to 200C. Pick the skin of each duck breast with a fork. Blend the honey and soy sauce together in a small bowl, then brush all over the skin.

  2. Place the duck breasts on a rack set over a roasting tin and season with salt and pepper. Roast in the oven for about 15-20 minutes, until the skins are crisp and the meat cooked.

  3. Meanwhile, to make the dressing, put the oil, vinegar, redcurrant jelly and seasoning in a small bowl and whisk well until evenly blended.

  4. Slice the duck breasts diagonally and arrange among four individual plates with the salad leaves, avocados and raspberries.

  5. Spoon the dressing over the top and serve.

Notes: Small avocados contain the most flavor and have a good texture. They should be ripe but not too soft, so avoid any whose skins are turning black.