Warm Duck Salad With Balsamic Cherries

🧂 Ingredients

• 1 tablespoon olive oil
• 2 medium duck breasts with skin on
• 1/2 teaspoon sea salt
• A large handful of cherries

  about 15 cherries
• 1 medium red onion

  halved and sliced thinly
• 10-12 cherry tomatoes

  halved
• 1 tablespoon aged balsamic vinegar
• 5 Brazil nuts

  chopped
• 2-3 cups salad leaves

  loose, washed
• 12 fresh mint leaves
• 1 tablespoon lemon juice
• 1/2 tablespoon balsamic vinegar
• 2 1/2 tablespoons olive oil
• A generous pinch of salt
• 1 teaspoon honey
• 1/2 teaspoon Dijon

  or yellow mustard

Instructions

• 1 Wash and pat dry the duck breasts and bring to room temperature, leave out of
  the fridge for about 15 minutes. Season with sea salt on each side.
• 2 Place a large frying pan over medium heat and add the coconut oil. While the pan
  is still heating, place the duck breasts, skin side down, to start rendering off
  the fat. To render some of the fat off and get that lovely crispy skin, you need
  to cook the duck skin side down over medium heat, not too hot to not burn the
  skin and let the fat melt off slowly. Cook skin side down for 15 minutes. The
  duck fat will release into the frying pan and we will cook the onions and
  cherries in it.
• 3 Prepare the cherries while the duck is cooking. Remove the tails and place the
  cherries on a cutting board. Press down gently with a knife until the cherry
  pops in half and the pit can be easily removed. Set the cherries aside.
• 4 Slice the onions and tomatoes.
• 5 Add the sliced onion to the pan after about 10 minutes of duck cooking and
  arrange the slices around the breasts. Sprinkle with a little sea salt and cook
  in duck fat for about 3-4 minutes, stirring halfway. Then add the prepared
  cherries (reserve a few as fresh ones for garnish). Stir through with the onion.
• 6 By this stage our duck breasts will be ready to turn over. Cook on the flesh
  side for 3-4 minutes, and don’t forget to stir the cherries and onions on the
  side.
• 7 Then move the duck breasts to the side of the pan and turn them on their sides.
  Drizzle the onion and cherries with balsamic vinegar and stir through for a
  minute, until lightly caramelised.
• 8 Remove the duck breasts on a cutting board and rest for 2-3 minutes. The flesh
  should be juicy, tender and slightly pink inside.
• 9 Arrange the salad on a large platter. Mix the salad dressing and drizzle over
  the salad leaves. Slice the duck breasts and place on the top. Spread the
  caramelised onion and cherries evenly over the duck and make to scrape off all
  the juices from the pan. Top with cherry tomatoes, mint leaves and Brazil nuts.

Nutrition Info