close
Advertisement
Shop Now
Magazine
 

Sweet and Sour Duck Salad

With ripe nectarines, green grapes, red peppery lettuce and slices of tender grilled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all of the ingredients to make this a meal that is sure to impress if you are entertaining.

Sweet and Sour Duck Salad

Ingredients

  • 1 1/4 cups (250 g) mixed basmati and wild rice
  • 4 x 125 g skinless, boneless duck breasts
  • 2 teaspoons olive oil
  • 2 3/4 cups (85 g) watercress leaves
  • 1 cup (180 g) seedless green grapes, halved
  • 4 spring onions, thinly sliced
  • 3 celery stalks, thinly sliced
  • 4 nectarines
  • 8 radicchio leaves or other red salad leaves
  • 1/4 cup (30 g) pepitas, toasted

Preparation

  1. Cook the rice in a saucepan of boiling water for about 20 minutes, or until tender. Drain well, then transfer to a bowl and allow to cool.
  2. Heat a chargrill pan over medium–high heat. Trim the duck breasts of excess fat and brush the olive oil over to coat on both sides. Cook for 3 minutes on each side (the meat will be rare, so cook longer if you prefer it well done). Remove from the heat and set aside to cool.
  3. To make the sweet and sour dressing, put the ginger, garlic, apricot jam, vinegar and hazelnut oil in a small bowl and stir to combine. Season with pepper, to taste. Set aside.
  4. Chop half of the watercress and stir through the rice. Add the grapes, spring onions and celery, drizzle over half of the dressing and toss gently to combine.
  5. Thinly slice the duck breasts and nectarines. Arrange the radicchio and reserved watercress leaves on serving 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 pepitas, to serve.

Serves 4
Preparation: 20 minutes
Cooking: 25 minutes

Tags:



More Recipes

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement