Duck salad with red wine dressing

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How to make Duck salad with red wine dressing

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:45
  • Total Time : 1:15

Ingredients

  • 4 duck breasts
  • 700g Dutch Cream or King Edward potatoes, peeled, cut into chunks
  • 2/3 cup pinot noir or other light bodied red wine
  • 1 eschalot, finely-chopped
  • 1 tablespoon red currant jelly
  • 1 tablespoon Massel chicken style liquid stock
  • 1 tablespoon olive oil
  • 2 cups watercress sprigs
  • 1 bunch baby beetroot, cooked, peeled, halved or quartered
  • 1 cup frozen peas, blanched, refreshed

Method

  • Step 1 Preheat oven to 180°C.
  • Step 2 Score the skin of duck breasts in a criss-cross pattern. Season well, then place in a non-stick frypan, skin-side down, over medium heat for 6-8 minutes until skin is crisp.
  • Step 3 Transfer duck to a baking tray (reserving the fat in the frypan) and cook in the oven for 5-6 minutes until cooked through. Allow to rest, loosely covered, for 10 minutes.
  • Step 4 Meanwhile, cook the potatoes in boiling salted water for 10 minutes until tender, then drain. Return the pan of duck fat to medium-high heat.
  • Step 5 Add the potatoes and cook, turning, for 5-6 minutes until crisp and golden. Drain on paper towels.
  • Step 6 Place wine and eschalot in a pan and simmer over medium heat for 5 minutes, until reduced by half. Stir in red currant jelly and stock until melted, season, allow to cool slightly, then whisk in olive oil. Set dressing aside.
  • Step 7 Slice the duck breasts. Divide duck, watercress, potatoes and beetroot among serving plates, scatter with peas, then drizzle with the red wine dressing and serve.

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