I was recently asked to submit a recipe for the Scottish Field magazine, with the focus being on salad. The idea of a salad can be boring but it doesn't have to be so I played about with a few ideas and this was one of two meals that I made. Whilst both salads used duck, the flavours are completely different and I will share that recipe in another post.
This delicious salad is packed with flavour and is the result of a freezer raid. Using some of last seasons duck and brambles that were hiding right at the back, I knocked up this super easy salad that is full of flavours and is super healthy.
Prep time: 5 minutes
Cooking time: 16 minutes
You will need:
2 duck breasts
30g wasabi rocket
1 cooked beetroot, cubed
Handful of brambles/blackberries
100g feta cheese
Handful crushed walnuts
100ml balsamic vinegar
Heat a non stick pan over a high heat and add some vegetable oil. Place the duck in the pan and cook for 3 minutes either side for medium or until cooked to your liking. Remove from heat and cover with foil for 10 minutes.
Heat a small pan over a medium heat and add your brambles. Let them soften, add your balsamic vinegar and let them reduce, you may need to add a little bit more vinegar depending how much sauce you want on your salad.
When you are ready to serve, place a handful of rocket on your plate, crumble the feta and sprinkle some crushed walnuts on top, adding some of your cubed beetroot to the mix. Slice the duck breasts across the grain and place on top then drizzle your berry/balsamic reduction on top.