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Duck blackberry and chicory salad

Janet Brinkworth from Good Food Live
Tangy blackberries complement rich duck in this simple, imaginative salad with a nutty dressing, from Janet Brinkworth

Duck blackberry and chicory salad

Method

1. Preheat the oven to 200?C/gas 6. Seal the duck breasts in a frying pan then transfer to a roasting tin and cook in the oven for 9 minutes.

2. Remove from the oven and allow to rest for 5 minutes.

3. Meanwhile, place the Dijon mustard, sugar and vinegar in a bowl. Whisk together, then gradually add the walnut oil. Add a third of the blackberries to the dressing, then mash to combine.

4. Tear the heads of chicory apart, then in a medium bowl toss with half the dressing and the hazelnuts.

5. Slice the duck thickly.

6. Divide the chicory between 2 plates and top with the duck. Sprinkle the blackberries over and drizzle with the remaining dressing.

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Prep: 10 min
Cook: 10 min

Ingredients
2 duck breasts
1 tsp Dijon mustard
1 tsp caster sugar
2 tbsp red wine vinegar
250ml Walnut oil
150g Blackberries
1 chicory heads
50g Hazelnuts