Duck blackberry and chicory salad
By: Janet Brinkworth From: Good Food Live
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Duck blackberry and chicory salad
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
Tangy blackberries complement rich duck in this simple, imaginative salad with a nutty dressing, from Janet Brinkworth
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Ingredients
- 2 Duck breast
- 1 tsp Dijon Mustard
- 1 tsp caster sugar
- 2 tbsp red wine vinegar
- 250ml Walnut oil
- 150g Blackberries
- 1 heads Chicory
- 50g Hazelnuts
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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