HONEY DUCK & CHERRY SALAD
INGREDIENTS
• 1 tbsp olive oil• 2 duck breast fillets, skin on• 1 tbsp honey, plus 2 tsp extra• 250g cherries, pitted• 100g baby rocket• 1 bunch asparagus, trimmed, blanched, sliced• 1 tbsp extra-virgin olive oil• 1 tbsp chardonnay vinegar• 75g soft goat’s cheese, crumbled• 2 tbsp walnuts, toasted, roughly chopped METHOD
1 Preheat grill to medium.
2 In a large frying pan, heat oil on high. Season duck skin to taste. Add duck to pan, skin side down. Cook 2-3 minutes, until the skin is golden. Turn and cook a further 2 minutes, for medium.
3 Place duck on a foil-lined oven tray, skin side up. Brush with honey. Grill 1-2 minutes, until skin is lightly caramelised. Rest 5 minutes, then thinly slice.
4 In a large salad bowl, combine cherries, rocket and asparagus.…
