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Duck salad with red wine dressing
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Effortless entertaining with tasty duck salad and wine dressing.
Ingredients:
  • 4 duck breasts
  • 700g Dutch Cream or King Edward potatoes, peeled, cut into chunks
  • 165.00 ml pinot noir or other light bodied red wine
  • 1 eschalot, finely-chopped
  • 20.00 ml red currant jelly
  • 20.40 gm chicken style liquid stock
  • 18.20 gm olive oil
  • 500.00 ml watercress sprigs
  • 1 bunch baby beetroot, cooked, peeled, halved or quartered
  • 250.00 ml frozen peas, blanched, refreshed
Instructions:
  • Heat your oven to 180°C.
  • Score the skin of the duck breasts in a criss-cross pattern, season generously, and cook in a non-stick frypan over medium heat, skin-side down, until crispy, about 6-8 minutes.
  • Place the duck on a baking tray, keeping the fat in the pan. Bake in the oven for 5-6 minutes until fully cooked. Let it rest, loosely covered, for 10 minutes before serving.
  • Cook the potatoes in boiling salted water until tender, about 10 minutes. Drain and return the pan of duck fat to medium-high heat.
  • Fry the potatoes until crisp and golden, then drain on paper towels.
  • Simmer wine and eschalot in a pan over medium heat for 5 minutes until reduced by half. Stir in red currant jelly and stock until melted. Season to taste, let it cool slightly, then whisk in olive oil. Set aside the dressing.
  • Thinly slice the duck breasts. Assemble serving plates with duck, watercress, potatoes, and beetroot. Top with peas and drizzle with red wine dressing before serving.

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