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Duck Salad

#ad As Christmas slowly creeps in its fair to say if you're on my page you're looking for some festive inspiration. I've teamed up with @gressinghamduck to bring you this delightful and succulent duck breast recipe. I love this dish because it's full of sweet and savoury flavours, it's light and not to heavy so there's definitely room for more food afterwards. I would serve something like this as a first main meal or during Christmas lunch. @tescofood are currently stocking the duck breast for £4.50 (until Dec 2nd). Read on further for recipe and watch how I made it in my 'recipe' highlights.

Ingredients


2x Gressingham Duck Breast

1/2 Medium Butternut Squash

1 tbsp Pomegranate Molasses 

1 tbsp Pomegranate Seeds

1/2 tsp mixed spice 

2 tbsp honey 

2 tbsp Tamari Sauce 

4 walnuts, crushed 

Handful Rocket leaves

Coriander, chopped 

Parsley, dry

2 Garlic cloves, minced 

Salt and pepper to taste 

2 tbsp Sesame seed oil

Method:


Pre-heat oven 180 degrees (fan)

In a bowl rinse the duck breast and drain.

Add honey, mixed spice, salt and pepper (to taste), Tamari and minced garlic clove. Mix in well, cover then set aside for 5/10 mins.


Heat up a pan or skillet with sesame seed oil and add the duck breast skin down first. Cook until golden brown and charged, approximately 6 mins. Turn over and cook the other side the same. Keep the pan warm for squash


Place duck breast into an oven dish and pop into the oven for 20 minutes. 

Next cut your squash into rough triangles, season with dry parsley and salt and pepper. Add the the same skillet you removed the duck from and sear until brown. Add 1/2 cup warm water and boil for 5/10 mins.


Once squash has softened, place into and oven dish and bake for a further 10 minutes.


Plate up some rocket leaves, add the squash, and carefully sliced duck breast, garnish with crushed walnuts, chopped coriander, Pomegranate Seeds and Pomegranate Molasses. #dineinwithduck #gressinghamduck


Did you make this recipe?

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©Alexis Adjei 2020.

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