Preparation time: 10 minutes Cooking time: 30 minutes Serves 4 Ingredients: Salad; 2tsp honey 2tsp soy sauce 2 duck breasts (skin on) 1tbsp sunflower oil 240g salad leaves 250g Picota cherries, halved and stoned 50g pecans Dressing; 1tsp good quality sherry vinegar 2tsp red wine, like a Rioja 1tbsp walnut oil 1tbsp olive oil Dijon mustard Salt and black pepper
Method: 1. Preheat the oven to 180ºC/gas 4. Mix the honey and soy sauce together and spread over the skin of the duck breasts. 2. Heat the oil in a frying pan until almost smoking, then add the duck breasts, skin side down, and fry for 3-4 minutes until golden brown and well seared. Turn over and cook on the other side for a further 3-4 minutes. 3. Place duck in a baking dish and roast for a further 15 minutes until firm and just a little pink in the centre. Allow to cool for 10 minutes, then slice thinly. 4. Meanwhile, arrange the beetroot and salad leaves, cherries and pecans on plates. Whisk together the dressing ingredients, adding about a quarter of a teaspoon of Dijon mustard to taste. 5. Arrange the sliced duck among the salad leaves, season well and drizzle with dressing. Spanish Picota cherry recipe courtesy of Foods from Spain