Duck Salad with Nectarines

Duck Salad with Nectarines

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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.

Elizabeth Glachant

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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