Warm salad of pan-fried duck with clementines
Warm salad of pan-fried duck with clementines Serves: 4 Prep time: 30 mins Total time: Recipe photograph by Clare Winfield Warm salad of pan-fried duck with
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Cooking tools:
- Nonstick skillet
- Saucepan
- Colander
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Parchment paper
- Plate
- Mixing bowl
- Whisk
- Aluminum foil
Ingredients
- 300g small floury potatoes, such as King Edwards, peeled
- 15g butter
- 1 tbsp olive oil
- 2 x 250g packs Gressingham duck breast portions
- 1 x 80g pack watercress
- 6 easy peelers, split into segments
- 1 tbsp chopped chives, optional
- 1 small echalion shallot, very finely sliced
- 2 tbsp sherry vinegar
- 1⁄2 tsp maple syrup
- 2 tsp walnut oil
- 2 tbsp extra-virgin olive oil
- 1 small garlic clove, crushed
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