Warm duck salad with Earl Grey dressing
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freePregnancy-friendly
This warm salad makes an enticing winter lunch for sharing with a friend or partner.
Ingredients
For the duck
For the Earl Grey dressing
- 60ml/2½fl oz strong Earl Grey tea
- 1 tbsp runny honey
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- salt and freshly ground black pepper
For the salad
- ½ head red chicory, leaves separated
- ½ head white chicory, leaves separated
- 20g/1¾oz mixed salad leaves
Method
To make the duck, preheat the oven to 220C/200C Fan/Gas 7.
Score the duck skin well, season with salt and sit skin-side down in a cold frying pan. Turn up the heat and cook for around 10 minutes, or until the fat has rendered.
Turn the duck over and sit the breast on the slices of onion or potato in a roasting tin. Brush the duck with the honey, sprinkle over the thyme and twist over some black pepper. Roast for 6–8 minutes until pink. Leave to rest for 10 minutes.
To make the dressing, in a small frying pan, reduce the earl grey by half. Add the honey, balsamic vinegar, mustard, oil and 1 tablespoon of reserved duck fat.
To make the salad, place the leaves in a large bowl. Add the dressing and toss to coat all of the salad leaves.
Slice the duck and divide between two plates. Serve the salad leaves alongside and scatter over the walnuts and Manchego.
