Duck and cherry salad
Preparation time • 2 duck breasts • 2 tablespoons (30ml)
strawberry jam • 1 clove garlic, crushed • 1 lemon • 450g baby spinach or other
greens of your choice
This is how
Preheat the oven to 200ºC. Make 4 to 5 incisions in the skin of each duck breast, taking care not to cut the flesh. Season the breasts all over with salt and black pepper. Heat a cast-iron pan over medium to high heat and fry the duck breasts, skin side down, for 8 to 10 minutes or until they turn a deep golden brown. Mix strawberry jam, garlic and the juice of half the lemon, and coat the duck breasts with the mixture. Place the pan, uncovered, on the middle rack of the oven and roast for 5 minutes or until the meat is cooked to your liking. Remove the duck from the pan and allow it to cool to room temperature. Slice the duck. Arrange spinach, cherries and walnuts on a salad platter and top with the duck. Squeeze juice from the remaining half of the lemon over the meat and drizzle olive oil over it. Serve with lightly chilled Haute Cabrière Unwooded Pinot Noir.