14/02/2024

Summer Duck Salad

Perfectly pink duck fillets on top of a green pea salad with dollops of fruity beetroot relish make a wonderful Summery meal.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 20 minutes

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Ingredients

1 red onion, thinly sliced into rings
2 tablespoons raspberry or red wine vinegar
1 teaspoon sugar
sea salt and pepper, to taste
2 duck fillets, trimmed of excess fat
2 lebanese cucumbers
1 baby cos lettuce
1 cup frozen peas, thawed
1/4 cup mint leaves
balsamic beetroot relish, for serving*

Method

Combine sliced onion, vinegar, sugar and 1/2 teaspoon salt and allow to stand for at least 10 minutes to pickle.
Score the skin of the duck breasts with a sharp knife and pat dry with paper towel. Sprinkle all over with salt, and sprinkle the underside with a little pepper. Cook in a ovenproof frypan , skin side down, for 10-15 minutes until skin is crisp and golden. Brown briefly on the second side. Transfer to the oven and roast at 200°C for 5 minutes, then rest for 5 minutes.
Cut cucumbers in half lengthwise, scoop out seeds and slice. Arrange cos lettuce leaves, cucumber slices, peas and drained pickled onion on a large serving platter or individual serving plates. Drizzle with olive oil and top with slices of duck, dollops of beetroot relish and freshly ground black pepper. Serve sprinkled with mint leaves.

Tips

* Beerenberg’s Balsamic Beetroot Relish was used in this recipe.
STYLING Dollop small amounts of relish onto a corner of each slice of duck as it sits on the salad.
DRINK Pinot Noir, Merlot or Gewürztraminer

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