Tangy Duck Salad
A tangy duck salad that is simple to make and under 300 calories per person
Equipment
- 1 Skillet To cook the duck breast
Ingredients
- 2 Duck Breasts
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 grated Carrot
- 3 Medium Sized Gherkins in sweet vinegar also known as pickles
- 0.5 Red onion
- 30 grams sliced and pickled beetroot
- 30 grams Sweetcorn
Instructions
- Put the skillet on a low to medium heat
- Score the duck breast well
- Dab the duck breast with a paper towel to remove any excess moisture and season with the salt and pepper on the skin side
- place the duck breast in the skillet skin side down and cook for 15-20 minutes
- While the duck breast is cooking prepare the rest of the salad
- Chop the onion into small pieces and place in a bowl
- Chop the gherkins into similar sized pieces and add to the onion along with a little bit of vinegar from the gherkin jar
- Turn up the heat on the duck and cook for a further 5-10 minutes
- Once the duck skin is crispy then turn over the duck and for 5-10 minutes depending on how well done you like your duck
- Once cooked to your liking remove from the heat and allow to rest for 5 minutes
- While the duck is resting then assemble your salad, starting with the salad leaves, then the beetroot, followed by the onions and gherkins and finally the sweetcorn
- Slice your duck, ideally with a slight angle for nice presentation
- Lay out the slices of duck breast across the middle of the salad and enjoy