Warm duck, apricot & rocket salad

30-60 minutes 4 servings 400 kcal or less apricot apricots chilli chillies cucumber cucumbers duck breast duck breasts duck recipes light meals little gem lettuce little gem lettuces local food mains pan-fried duck breasts rocket salad seasonal food summer sweet and sour duck warm salad

N/A

Source

Ingredients

2 duck breasts (250g each)

4 large or 6 smaller apricots

½ cucumber

2 Little Gem lettuces

50g bag rocket

1 or 2 red chillies (depending on how hot you like it)

1 tbsp light muscovado sugar

1 tbsp soy sauce

3 tbsp lemon or lime juice

1 shallot , finely chopped

Method

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.

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.

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.