Warm Duck Breast Salad

Warm Duck Breast Salad

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Serves 4


Preparation time – 10 minutes

Cooking time – 20 minutes


A delicious red wine dressing covering crunchy apples and succulent duck breasts.


Nutritional value per serving:
397 calories; Protein 36 g; Fat 23 g of which saturated fat 5 g; Carbohydrate 8 g of which sugars 7.5g.


     *Click here for explanations of cookery terms and techniques


4 boneless, skinless duck breasts, about 175 g/ 6 oz each Salt and freshly ground black pepper 2 Little Gem lettuces, torn into small pieces 50 g/ 1 ¾ radicchio, torn into small pieces 75 g/ 2 ¾ oz watercress 1 small red onion, halved and thinly sliced 1 red dessert apple, cored, quartered and sliced 1 tbsp olive oil 2 – 3 tbsps red wine For the dressing: Handful of fresh mint or parsley leaves, chopped 1 clove garlic, crushed Salt and freshly ground black pepper 1 tsp caster sugar 2 tsps Dijon mustard 2 tbsps red wine 3 tbsps olive oil


  1. To make the dressing – put the mint or parsley leaves into a serving bowl, add the garlic and season with salt and pepper. Add the sugar, mustard, red wine and olive oil and whisk to a creamy emulsion*. Add the salad leaves, water cress, onion and apple slices to the bowl in turn and toss gently.
  2. Heat the olive oil in a frying pan, season the duck breast and fry them over a moderate heat for 4 – 5 minutes on each side until they are golden brown but still slightly pink in the centre. For well done, fry the breast for a few minutes longer.
  3. Remove the duck breasts to a board and leave them to stand for about 2 – 3 minutes. Meanwhile pour off the excess fat from the pan, raise the heat and add the red wine. Bring to the boil, stirring and scraping the residue at the bottom of the pan.
  4. Slice the duck breast thinly on the diagonal and add them to the salad. Pour the pan juices over the salad and toss well.
  5. Serve immediately.

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