Fruity Duck Salad with Sweet and Sour Dressing

    1 hour

    With ripe nectarines, red grapes, peppery lettuces and slices of tender grilled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all the ingredients.

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    Serves: 4 

    • 250g mixed basmati and wild rice
    • 450g boneless duck breasts
    • 2 tsp extra virgin olive oil
    • 85g watercress leaves
    • 170g seedless green grapes, halved
    • 4 spring onions, thinly sliced
    • 3 celery stalks, thinly sliced
    • 4 nectarines
    • 8 radicchio leaves or other red salad leaves
    • 3 tablespoons toasted pumpkin seeds (pepitas)
    • For the dressing:
    • 1 tsp grated fresh ginger
    • 1 small garlic clove, very finely chopped
    • 1 tbsp apricot jam
    • 2 tsp raspberry vinegar or white wine vinegar
    • 2 tbsp hazelnut oil
    • pepper to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Cook the rice in a saucepan of boiling water for about 20 minutes or until tender. Drain, then transfer to a bowl and allow to cool.
    2. Heat a ridged chargrill pan over a medium–high heat. Meanwhile, remove all skin and fat from the duck breasts and brush them on both sides with the olive oil. Place on the chargrill pan and cook for 3 minutes on each side (the meat will be rare, so cook longer if you prefer it well done). Allow the duck breasts to cool.
    3. To make the dressing, put the ginger, garlic, apricot jam, vinegar and hazelnut oil in a small bowl and stir to combine. Season with pepper to taste.
    4. Chop half the watercress and add to the rice, together with the grapes, spring onions and celery. Drizzle half the dressing over the salad and mix gently.
    5. Cut the duck breasts into thin slices. Thinly slice the nectarines. Arrange the radicchio and reserved watercress leaves on four plates and divide the rice salad among them. Arrange the duck and nectarine slices on top, drizzle with the remaining dressing and sprinkle with the pumpkin seeds.

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