duck, watercress and grapefruit salad

duck, watercress and grapefruit salad

a handy tip if you're doing duck breast is to pour some boiling water into a bowl, and place the duck - skin side down - on a rack for  five minutes.  The skin seems to crisp up much better then.

me, I think he's cooking the duck too long in this recipe, but he's Nigel Slater, and I'm not ...

this recipe is by Nigel Slater, from Sainsbury's magazine

serves 2 as main course

1-2 tbsp olive oil
2 tsp clear honey
1 duck breast, skin on
2 grapefruit
2 x 85g bags watercress
salt and black pepper

for dressing:
2 tbsp olive oil
2 tsp minced fresh ginger
2 tsp clear honey
2 tbsp grapefruit juice, reserved from the grapefruit above
a handful of chopped coriander leaves

warm a tbsp or so of olive oil in a nonstick frying pan (well, I'd use my cast iron one, but there you go). Drizzle the honey over the duck breast, and season.  Place it skin side down in the pan. Once the skin is starting to crisp, turn it over and let it cook for 20 minutes over a low heat, turning frequently, until it is tender and pink in the middle. Set aside to rest for five minutes (the duck, not you. Although ..)

peel grapefruit, removing pith. Remove the flesh in segments, catching any juice in a bowl. Reserve 2 tbsp of the juice - you can drink the rest!

to make the dressing, mix all the dressing ingredients together with a little salt.  Rinse the watercress, removing tough stalks.  Slice the duck into thick strips (I always do this on the diagonal). Toss the watercress and grapefruit segments with the dressing, and serve.

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posted by ramtops on 13 Mar 06 - 13788 views


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