Roast Duck Breast Salad

This salad brings together a wonderful combination of textures and flavours, from the crunchy bite of the walnuts, to the juicy duck and crisp lettuce. Enjoy with crispy bread and a glass of chilled rosé!

Servings
Serves: 2
Prep
15 mins
Cook
20 mins

Ingredients

  • 2 Gressingham Duck® breasts
  • 100g of mixed salad leaves
  • 1 pack of little gem lettuce
  • 100g green beans
  • 8 new potatoes cooked with a sprig of mint and sea salt
  • 50g toasted walnuts
  • 1 small bunch of chives

French dressing

  • 3 tbsp wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 6 tbsp olive oil
  • 3 tbsp walnut oil
  • Sea salt and freshly ground pepper

Method

  1. Preparation. Cook the new potatoes and make the dressing by whisking the vinegar, honey, mustard and seasoning together. Add the oils to the mixture little by little and season to taste. Lightly toast the walnuts if they are not pre-toasted. Then set aside.
  2. Cooking the duck breast. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with sea salt. Place the duck breasts skin-side down in a pan on a low to medium heat (no oil) and cook for about 6 minutes or until the skin is golden and crisp. Turn the breasts over and quickly seal. After pouring off any excess fat put the duck in a roasting tray skin-side down and place in the preheated oven. Cook in a preheated oven (220oC, Fan 200oC, Gas Mark 7) for 10-20 minutes depending on how you like your duck, from rare to well done. Then remove the duck from the oven and leave to rest for 5-10 minutes (this is really important and makes the duck even more succulent).
  3. While the duck is resting cook the green beans, and then dress the salad leaves, beans and potatoes with the dressing. Serve in two bowls and arrange the slices of duck on the salad. Snip some chives onto the dish and sprinkle the walnuts on top. Enjoy with crispy bread and a glass of chilled rosé!
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.