Picota Cherry and duck salad recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 460 calories / serving
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Preheat the oven to 180ºC/Gas Mark 4. Mix the honey and soy sauce together and spread over the skin of the duck breasts.

Heat the oil in a frying pan until almost smoking, then add the duck breasts, skin side down, and fry for 3-4 minutes until golden brown and well seared. Turn over and cook on the other side for a further 3-4 minutes.

Place duck in a baking dish and roast for a further 15 minutes until firm and just a little pink in the centre. Allow to cool for 10 minutes, then slice thinly.

Meanwhile, arrange the salad leaves, cherries and pecans on plates. Whisk together the dressing ingredients, adding about a quarter of a teaspoon of Dijon mustard to taste.

Arrange the sliced duck among the salad leaves, season well and drizzle with dressing.

See more Picota cherry recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • 2tsp honey
  • 2tsp soy sauce
  • 2 duck breasts (skin on)
  • 1tbsp sunflower oil
  • 240g salad leaves
  • 250g Picota cherries, halved and stoned
  • 50g pecans
  • For the dressing

  • 1tsp good quality sherry vinegar
  • 2tsp red wine, like a Rioja
  • 1tbsp olive oil
  • dijon mustard
  • salt
  • pepper
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  • Energy 1913kj 460kcal 23%
  • Fat 38g 54%
  • Saturates 8g 40%
  • Sugars 12g 13%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 12.3g Protein 18g Fibre 2.3g


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