Duck Breast Salad with Balsamic Cherries
This is an easy duck breast salad recipe that's great with fresh summer cherries or eat all year-round using cherries from the freezer.
Ingredients
- 2x Gressingham Duck Breasts
- 1 medium red onion
- 150g fresh cherries (stones removed) or pitted frozen (defrosted)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2-3 baby gem lettuce
- 150g cherry tomatoes
- 1 small bunch fresh basil
Method
- Preheat oven to 200°C/Fan 180°C/Gas Mark 6.
- Pat the skin dry then score and season with salt and black pepper, if desired.
- Heat a frying pan over medium to high heat without oil. Place the duck breast skin side down and cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute.
- Place duck breast skin side up on a baking tray and place into the middle of the oven as indicated on the packaging.
- Whilst the duck is in the oven. Reserve the frying pan and pour away most of the duck fat. Thinly slice the red onion and add to the pan over medium heat. Cook for 5 mins till starting to colour and soften.
- Add the cherries and cook for further 2 mins. Whist still on the heat, add the balsamic and honey. Simmer and reduce until syrupy and glossy. Remove from the pan and leave to one side.
- When the duck is cooked, remove from the oven and allow to rest for at least 10 mins.
- Arrange the baby gem and cherry tomatoes as desired. When ready, slice the duck breast into thin slices and place on top. Spoon the cherries and onion with some of the liquid over the duck and salad. Finish with some fresh basil leaves. Serve and enjoy.
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