Warm Wolds Duck and Red Cabbage Salad

Name: Warm Wolds Duck and Red Cabbage Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 x duck breasts, skin on; 1 handful of red cabbage, shredded or finely grated; 1 handful of watercress; 1 handful of rocket; 1 handful of spinach; 1 tablespoon of red wine vinegar; 1 tablespoon of good extra virgin olive oil; Sea salt and freshly ground black pepper

5 mins
10 mins
easy
2

Recipe by

Farmison & Co

Ingredients

2 x duck breasts, skin on
1 handful of red cabbage, shredded or finely grated
1 handful of watercress
1 handful of rocket
1 handful of spinach
1 tablespoon of red wine vinegar
1 tablespoon of good extra virgin olive oil
Sea salt and freshly ground black pepper

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Introduction

A delicious tangy and crunchy salad that is healthy and refreshing.

Method

Toss the salad leaves with the red cabbage and divide them between two plates.
For the dressing whisk together the extra virgin olive oil and red wine vinegar and set aside.
Season the duck breast with sea salt and black pepper then heat a none-stick dry frying pan over a medium heat and place the duck skin side down on to the pan.
As the duck breasts cook they will release their fat.
Cook the for 10 minutes each side, turning occasionally, then remove the duck breasts from the pan and allow to rest for 5-10 minutes.
Drain the duck fat from the pan and save it to use for roast potatoes another time.
Slice the duck breasts on the diagonal into your preferred thickness and lay over the salad leaves.
Arrange the duck breasts over the salad leaves.
Finally, spoon the dressing over just before serving.