7417

Seared duck and green bean salad with pecans

  • serves 4
  • Easy

Berry vinegars are wonderful with duck and the longer you marinate it, the better it gets. The marinating takes a bit of time, but the cooking here is easy and the end result is an impressive main course salad that combines the sweet and sour flavours of the marinated duck with the freshness of the salad and crunch of the pecans.

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Ingredients

  • duck breasts 4
  • soy sauce 4 tbsp
  • honey 2 tbsp
  • raspberry vinegar 4 tbsp
  • mixed salad leaves 100g
  • fine green beans 150g, trimmed and blanched
  • balsamic vinegar 1 tbsp
  • Dijon mustard 1 tsp
  • walnut or hazelnut oil 5 tbsp
  • cherry tomatoes 125g
  • pecans 75g

Method

  • Step 1

    Using a sharp knife, slice a criss-cross pattern on the skin side of the duck breasts and season well. Put in a shallow bowl and add the soy sauce, honey and 2 tbsp raspberry vinegar. Turn over a couple of times then marinate for 2 hours and refrigerate for up to 24 hours.

  • Step 2

    Heat the oven to 200C/fan 180C/Gas 6. Wipe the duck dry with kitchen paper and heat a non-stick frying pan. Sear the duck breasts skin-side down, then reduce the heat and cook until the fat has rendered down and the skin is crisp, about 10 minutes, turn over. Transfer to the oven and cook for 8 minutes. Rest for 5-10 minutes then slice.

  • Step 3

    Arrange the salad leaves and beans on a platter or individual plates. Put the remaining raspberry vinegar, balsamic, mustard, walnut oil and some salt and pepper into a glass jar and shake well. Put the sliced duck breast, tomatoes and pecans on top of the beans. Pour the dressing over and serve.

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