Summer pudding
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Warm duck, apricot & rocket salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 duck breasts(250g each)
- 4 large or 6 smaller apricots
- ½ cucumber
- 2 Little Gem lettuces
- 50g bag rocket
For the dressing
- 1 or 2 red chillies(depending on how hot you like it)
- 1 tbsp light muscovado sugar
- 1 tbsp soy sauce
- 3 tbsp lemonor lime juice
- 1 shallotfinely chopped
Nutrition: per serving
- kcal323
- fat22g
- saturates6g
- carbs11g
- sugars11g
- fibre2g
- protein21g
- salt0.91glow
Method
step 1
Score the skin of the duck breasts in lines close together. Pat dry with kitchen paper, then sprinkle with seasoning. Put in a frying pan, skin-side down, then gently heat until fat starts to run. Increase heat, fry for 15 mins, draining off the fat as you go. Turn over, cook for 5-10 mins on the other side, depending on how well you like it cooked. Remove from pan, then put on a board lined with kitchen paper. Leave to rest while you prepare the salad.
step 2
Halve and stone the apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the Little Gem leaves, divide between 4 bowls, then scatter over the rocket.
step 3
Halve, deseed and dice chillies, then mix with the other dressing ingredients. Thinly slice the duck and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.
