Moroccan Duck Salad
This wonderful salad benefits from the sweet smoky flavours of the rose harissa. It is still delicious without, if spice is not your preference.
- 2 duck breasts, skin removed
- 2 tbsp rose harissa paste (optional)
- 6 tbsp good olive oil
- 2 aubergines, sliced into 1cm thick rounds
- 50g pine nuts
- 2 gem lettuce, separated into leaves and washed
- 100g feta cheese, crumbled
- 1 bunch of flat leaf parsley, roughly chopped
- ½ a lemon, juiced
- 1 tsp honey
- Coat the duck breasts in the rose harissa paste and two tablespoons of the olive oil. Leave the duck to marinate for 1 hour.
- Preheat the oven to 200°c or 180°c fan, and put a griddle on a high heat. Sear your marinated duck for 2 minutes on each side, then transfer it to a baking tray and place in the preheated oven to finish cooking for 8 minutes.
- Brush the aubergine slices with a little olive oil and season. Using the same pan you used to sear the duck, griddle the aubergine in small batches, turning once when they are charred. Transfer to a warm plate lined with kitchen towel to absorb excess oil.
- Remove the duck from the oven and leave it to rest for 10 minutes before carving into thick slices. Meanwhile, toast the pine nuts either in the warm oven or a clean dry pan on the hob.
- Cover a large plate with the gem lettuce leaves, arrange the warm aubergine on top then sprinkle over the feta cheese and chopped parsley. Make a quick dressing with the lemon juice, honey, remaining olive oil and seasoning. Drizzle this over the salad then top with the sliced duck breast and toasted pine nuts.