Preparation time 20 mins plus cooking time
This is a delicious healthy salad that pairs nicely with the duck but would also be good with pork or chicken.
4 Duck Breasts
3 tspns roughly zested orange peel
1 tbspn honey
Few sprigs thyme
1 Clove garlic, thinly sliced
Salt and Pepper
1/4 red cabbage finely sliced (preferably on a mandolin)
1/2 whole large beetroot peeled and finely juilenned (preferably on a mandolin)
1 granny smith apples peeled and finely juilenned (preferably on a mandolin)
3 large tbspns natural yoghurt (we suggest rich and thick Country Valley Lush unsweetened yoghurt from Wiffens)
Juice of half a lemon
50g whole almonds
Small handful of parsley leaves removed and roughly chopped
2 tbspns olive oil
1 tspn caster sugar
2 tbspns currants (we suggest good quality currants such as the sulfur free Tabletop range from Wiffens)
2 tbspns brandy
4 sebago potatoes
Preheat oven to 180C. Peel potatoes, quarter lengthways and then slice lengthways into long, thick wedges.
Add potatoes a saucepan of cold water and bring to the boil until just approaching tenderness.
Remove from heat, drain and cool slightly then add to roasting pan with a couple of
slugs of olive oil (don’t salt as this stops the potatoes going crisp).
Salad can be made a few hours in advance. Add herbs and nuts just before serving.
Add currants and brandy to a small saucepan or microwave proof bowl. microwave for 1 minute or cook until brandy has evaporated. Remove from heat and cool.
Mix yoghurt, lemon juice and sugar in a small bowl. Add to large bowl containing beetroot, cabbage, currants and apple and mix gently but well. Season to taste. Heat 1 tbpsn butter in a large frypan over medium heat until butter starts to bubble add almonds and fry until browned be careful not to burn. Remove from heat. chop roughly.
Add almonds and parsley to rest of ingredients,
Score skin into ¼ inch intervals. (Do not cut into breast meat). Rotate breast and score again, making a criss-cross pattern. Season with salt and pepper rub zest and honey into skin and top with garlic and tyhme. Allow to marinade for at least 30 mins. Scrape off garlic, thyme and zest. Place a large frying pan over medium heat and add the duck breasts, skin side down. Fry for 8-12 minutes until most of the fat from under the skin has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side (approx 2 minutes). Remove the duck from the pan place in oven and cook for approx five minutes until flesh in springy. Allow to rest uncovered for 5 minutes. Then slice thickly. Plate salad and potatoes and top salad with duck slices. Season and serve.