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Warm salad of pan-fried duck with clementines


Serves: 4
timePrep time: 30 mins
timeTotal time:
Warm salad of pan-fried duck with clementines
Recipe photograph by Clare Winfield

Warm salad of pan-fried duck with clementines


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
460Kcal
Fat
25gr
Saturates
6gr
Carbs
21gr
Sugars
8gr
Fibre
3gr
Protein
35gr
Salt
0.4gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 300g small floury potatoes, such as King Edwards, peeled
  • 15g butter
  • 1 tbsp olive oil
  • 2 x 250g packs Gressingham duck breast portions
  • 1 x 80g pack watercress
  • 6 easy peelers, split into segments
  • 1 tbsp chopped chives, optional
For the dressing
  • 1 small echalion shallot, very finely sliced
  • 2 tbsp sherry vinegar
  • 1⁄2 tsp maple syrup
  • 2 tsp walnut oil
  • 2 tbsp extra-virgin olive oil
  • 1 small garlic clove, crushed

Step by step

Get ahead
Make the dressing up to 1 day ahead.
  1. Cut the potatoes in half lengthways and slice thinly. Drop them into a pan of boiling salted water, bring back to the boil and cook for 2-3 minutes until just tender when pierced with a knife. Drain well.
  2. Heat the butter and oil in a large nonstick frying pan, add the sliced potatoes in a single layer; fry until crisp and golden on both sides, turning occasionally. Season, lift onto a plate lined with baking paper and keep warm.
  3. While the potatoes are cooking, make the dressing. Put the sliced shallot into a bowl with the sherry vinegar and leave for a few minutes to soften the shallot.
  4. Meanwhile, lightly score the skin of each duck breast with a diamond pattern, taking care not to cut all the way through to the meat, and season with a pinch of salt. Add to the frying pan that you used for the potatoes, skin-side down, and return the pan to the hob over a medium heat. Cook for 6-8 minutes until the skin is crisp and golden. Turn the breasts over and cook for another 5 minutes, or a little longer if you don't like pink duck. Lift them onto a chopping board, cover with foil; rest for at least 5 minutes before slicing.
  5. To finish the shallot dressing, whisk in the maple syrup, walnut oil, olive oil, garlic and some seasoning to taste. Carve the duck breasts across into thin slices.
  6. Divide the watercress sprigs, sautéed potatoes, duck slices and clementine segments between 4 plates. Drizzle the dressing over the salad and around the outside edge of the plate, sprinkle with the chives, if using, and serve.

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