Ingredients
- For the duck
- 3 duck breasts (210-240g each)
- 2 tbsp honey
- 1/8 tsp cinnamon
- juice and zest of 1 orange
- For the cherries
- 50ml white vinegar
- 50ml verjuice
- 2 cloves
- 25g castor sugar
- 160g fresh cherries
- For the salad
- 200g baby green beans
- olive oil
- 50g mixed fine salad leaves (including baby red chard)
- 40ml pumpkin seed oil
Method
For the duck: Seal duck in hot pan, render out as much fat as possible.
Combine honey, cinnamon, juice and zest and marinate duck overnight. Heat oven to 180C and roast dcuk for 12-15 minutes until pink. Allow to cool fully. Slice each breast into 9 even slices, plus ends.
For the cherries: Put vinegar, verjuice, cloves and sugar in a pan and cook until sugar dissolves.
Remove cloves, add cherries and cook for 4-5 minutes or until cherries are tender. Remove and set aside and reduce liquid by half. Cool and reserve until required
For the salad: Top beans, leave tails. Cook in boiling salted water until tender. Drain, toss in olive oil and cool.
Arrange beans with salad leaves, scatter cherries over and arrange duck slices on top.
Combine pumpkin seed oil and reduced pickling liquid to make dressing. Shake or whisk, and drizzle over salad just before serving.
Makes about 8 serves as part of a banquet
