Duck breast with crunchy English salad

Method

1. For the duck breast: heat a small splash of oil in a pan. Season the duck breast and add to the pan fat-side down and cook for about 6 minutes. Lower the heat, turn the duck breast and cook for another 6 minutes or until cooked to your liking. Set aside to rest, then slice thinly.

2. Pour off any excess fat from the pan, than pour in the apple liqueur, scraping up any meaty bits from the bottom of the pan. Bring to the boil and reduce the liquid by half.

3. For the crunchy English salad: chop all the vegetables and herbs and place in a large bowl.

4. In another bowl mix together the oil, cider vinegar, mustard and crushed garlic. Pour over the salad ingredients and toss.

5. Arrange the salad on a serving plate and add the sliced duck. Pour the sauce from the frying pan over the duck breast and serve immediately.

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Ingredients

For the duck breast

vegetable oil, for frying
1 Duck breast, fat scored
100ml apple liqueur

For the crunchy English salad

small bunch Radishes
2 Little Gem Lettuce
1 celery stick
3 Spring onions
small punnet cress
small bunch Chives
small handful pea shoots
50ml Olive oil
50ml Cider vinegar
1 tsp Mustard
1 garlic clove, crushed

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