Duck Salad with Nectarines

    50 minutes

    Duck salad makes a dramatic change from chicken as the flavour of duck is much more assertive. Here it is paired with nectarines, watercress and radicchio lettuce.

    2 people made this

    Serves: 4 

    • 250g basmati rice
    • salt, to taste
    • 2 duck breast fillets, about 225g each
    • 2 teaspoons extra virgin olive oil
    • 85g watercress, chopped
    • 8 leaves radicchio, torn
    • 140g green grapes, halved
    • 4 spring onions, diced
    • 3 stalks celery, diced
    • 4 nectarines, cut into wedges
    • 3 tablespoons pumpkin seeds, toasted
    • For the dressing
    • 1 teaspoon grated ginger
    • 1 clove garlic, crushed
    • 1 teaspoon apricot jam
    • 2 teaspoons white wine vinegar
    • salt and pepper, to taste
    • 2 tablespoons vegetable oil

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a saucepan of salted boiling water, cook the rice until done, drain and allow to cool.
    2. Remove the skin of the duck breasts and brush with olive oil. Heat up a nonstick frypan over medium heat and cook the fillets 3-5 minutes each side or until done to your liking. Transfer to a cutting board and cut into thin slices across the grain.
    3. Meanwhile, prepare the dressing. In a small bowl combine ginger, garlic, jam, vinegar and salt and pepper to taste. Whisk in the oil.
    4. In a salad bowl, combine the watercress, radicchio, rice, grapes, green onions, celery and half the dressing. Divide over 4 plates and top with the duck and nectarine wedges. Sprinkle over the pumpkin seeds and remaining dressing.

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