Duck Breast Salad with Raspberries and Rocket

Duck salad with rasberries

This recipe highlights the elegance of the ingredients and is perfect for a warm day:

Serves: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

For the duck:

For the salad:

  • 2 large handfuls of fresh rocket
  • 100g fresh raspberries
  • ½ small red onion, very thinly sliced
  • 30g toasted walnuts or pecans (optional, for crunch)
  • 50g crumbled goat cheese or feta (optional)

For the dressing:

  • 2 tbsp raspberry vinegar or red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 4 tbsp extra virgin olive oil
  • Salt and pepper, to taste

Instructions:

  1. Prepare the duck:
    • Score the duck skin in a criss-cross pattern, being careful not to cut into the meat.
    • Season both sides with salt and pepper.
    • Place duck breasts skin-side down in a cold, dry pan. Turn the heat to medium.
    • Cook for 6–8 minutes, or until the skin is crispy and most of the fat has rendered.
    • Flip and cook for another 4–5 minutes for medium-rare, or longer to your desired doneness.
    • Let rest for 5–10 minutes, then slice thinly across the grain.
  2. Make the dressing:
    • In a small bowl or jar, whisk together vinegar, mustard, honey, olive oil, salt, and pepper until emulsified.
  3. Assemble the salad:
    • In a large bowl, gently toss rocket, red onion, raspberries, and nuts with just enough dressing to lightly coat.
    • Divide between two plates.
    • Arrange sliced duck breast over the top.
    • Crumble goat cheese or feta over the salad (if using).
    • Drizzle with a little extra dressing and garnish with a few whole raspberries for presentation.

Tips:

  • For extra flavour, macerate the raspberries with a teaspoon of vinegar and a pinch of sugar for 5 minutes before adding to the salad.
  • Duck can be served warm or at room temperature.
  • Substitute rocket with baby spinach or a mix of tender greens if preferred.