A delicious and romantic meal for two - pan-fried duck breast salad with ripe mixed berries and currants.
100g mixed berries and soft fruit (such as raspberries, blackberries, blueberries, cherries, redcurrants, blackcurrants, and whitecurrants )
75g Salad leaves (such as Mesclun leaves)
6 tablespoons raspberry vinegar
4 tablespoons olive oil
2 duck breasts, about 175g each
50g walnuts, lightly toasted
salt and pepper, to season
Lightly score the skin of each breast in a diamond pattern, taking care not to cut into the flesh. Season the meat with salt and pepper and the skin with salt. Put a dry, heavy-based frying pan over a high heat. Add the duck, skin-side down, lower the heat to medium and cook for 3-4 minutes until the skin is crisp and golden brown. Turn the breasts over and cook for 5 minutes if you like them pink, or longer if you like them a little more cooked. Remove the breasts, place onto a board and leave to rest for 5 minutes. Cut them diagonally to make long thin slices.
Arrange the Mesclun salad leaves on a plate and place the sliced duck breast over the top, one duck breast per person.
Whisk the raspberry vinegar and olive oil together, and season to taste.
Scatter the berries and currants over the salad and sliced duck breast and then drizzle the dressing over the top, before adding the toasted walnuts. Serve with crusty bread.
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