Jean-Christophe Novelli
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Treat yourself to a full-flavoured meal for one in this quick to assemble main course from Jean Christophe Novelli
Treat yourself to a full-flavoured meal for one in this quick to assemble main course from Jean Christophe Novelli
Acacia-glazed aylesbury duck breast salad
Method
2. Sharpen with lemon juice to taste and stir in the yogurt. Set aside.
3. Score the duck breast on the fat side and season with salt and pepper.
4. Seal the duck breast in a dry hot frying pan and cook on the stove for 3-4 minutes, skin side facing downwards.
5. Once the skin (is crisp and golden, turn the breast and drizzle with honey). Continue frying for a further 3 minutes.
6. Slice the duck breast and serve on top of the salad. Drizzle the salad with jus from the pan and garnish with watercress.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
For the salad
2 firm beef tomatoes, seeds removed, diced1 cooked artichoke heart, diced
1 tbsp Chives, snipped
1 tbsp lemon juice
1-2 tbsp natural yogurt
For the duck
1x175g Aylesbury duck breast1/2 tsp freshly ground salt and black pepper
1 tsp Acacia honey
Watercress, to garnish
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