Duck and cherry salad


Serves |

You need

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.

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