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Shredded duck and watercress salad


Serves: 4
timePrep time: 10 mins
timeTotal time:
Shredded duck and watercress salad
Photography by Dan Jones

Shredded duck and watercress salad


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
243Kcal
Fat
15gr
Saturates
3gr
Carbs
8gr
Sugars
8gr
Fibre
3gr
Protein
18gr
Salt
0.2gr

Jordan Bourke

Jordan Bourke

Jordan Bourke, is passionate about creating delicious recipes which avoid refined or processed ingredients, he has written two Cookbooks The Guilt Free Gourmet and The Natural Food Kitchen.
See more of Jordan Bourke’s recipes
Jordan Bourke

Jordan Bourke

Jordan Bourke, is passionate about creating delicious recipes which avoid refined or processed ingredients, he has written two Cookbooks The Guilt Free Gourmet and The Natural Food Kitchen.
See more of Jordan Bourke’s recipes

Ingredients

  • 2 duck breasts
  • 1 tbsp maple syrup
  • ½ tsp crushed chillies
  • 1 tsp smoked paprika
  • 1 x 75g bag watercress
  • 50g pea shoots
  • 1 large pomegranate, seeds only
  • 25g blanched hazelnuts, toasted
  • 1 small red onion, sliced
  • 1 x 28g pack fresh basil, leaves shredded
For the dressing:
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 garlic clove, finely chopped
  • ½ tsp smoked paprika

Step by step

Get ahead
Prepare up to the end of step 2 a few hours ahead; chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Score the skin of the duck breasts with a sharp knife. Pat dry with kitchen paper and season with salt and pepper. Heat a dry ovenproof frying pan, add the duck breasts, skin-side down, and cook over a medium heat for about 8 minutes. As the fat is released, pour it out of the pan and discard, keeping the pan as dry as possible. Once the skin is golden brown, transfer the pan to the preheated oven and cook the duck for about 20 minutes or until cooked through. Remove from the oven, transfer to a plate and leave to rest for at least 20 minutes.
  2. Meanwhile, put all the dressing ingredients in a bowl and mix together until well combined. Peel the skin from the duck breasts and discard (reserve any resting juices). Slice the meat and transfer it to a bowl. Add the maple syrup, crushed chillies and smoked paprika. Toss together until well coated and season to taste.
  3. Arrange the watercress and pea shoots on a large serving plate. Scatter over the pomegranate seeds, toasted hazelnuts, red onion, basil leaves and the duck. Add any juices from the rested duck to the dressing, mix and drizzle over the salad.
Chef quote
This dish is great for a weekend lunch or lovely starter – the smoked paprika really shines through in the dressing, creating a punchy flavour.

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