Duck, pear and fig salad

WITH the last of the pears on our small tree and the shops brimming with figs at the moment, I thought this simple recipe would fit the seasonal bill perfectly as well as present a very impressive offering…

Ingredients:

1 tsp Dijon mustard ½ tsp wholegrain mustard 50ml apple cider vinegar 1 tsp runny honey Extra virgin olive oil 1 small red onion 1 pear ½ lemon 150g cooked puy lentils 2 skin-on duck breasts 4 large figs 12 shelled walnut halves 1 bunch of watercress

Recipe:

Rub salt over the duck breasts. Either grill or dry fry the breasts; if grilling make sure the grill is hot beforehand.

Cook on both sides to your liking and season.

Meanwhile to make the dressing combine the mustards, vinegar, honey and 100ml of olive oil in a bowl or dressing shaker and whisk or shake to fully combine.

Peel the onion and slice. Also slice the pear lengthways removing the core and immediately squeeze lemon juice over the top to prevent discoloration. Add both ingredients to a mixing bowl along with the lentils.

Pour the honey-mustard dressing over the top and gently toss to combine, leave to rest for 10 minutes.

When the duck has cooked, slice the breasts into bite-size pieces.

Quarter the figs and place under the hot grill for two minutes whilst you chop the walnuts.

To serve, toss the watercress through the dressed salad and divide between four plates, top with the duck and figs and sprinkle the walnuts over, serve immediately. Enjoy!

How healthy? This protein, fibre and antioxidant rich dish is packed with vitamins A, B6, B12, C, E, K and minerals zinc, iron, selenium, copper, calcium, manganese plus potassium.

Lesley and her husband Roberto own Roberto’s Italian Diner on Ocean Plaza. For more of Lesley’s Recipes pop by or go to www.ritaliandiner.co.uk