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


  1. Toss the salad leaves with the red cabbage and divide them between two plates.
  2. For the dressing whisk together the extra virgin olive oil and red wine vinegar and set aside.
  3. 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.
  4. As the duck breasts cook they will release their fat.
  5. 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.
  6. Drain the duck fat from the pan and save it to use for roast potatoes another time.
  7. Slice the duck breasts on the diagonal into your preferred thickness and lay over the salad leaves.
  8. Arrange the duck breasts over the salad leaves.
  9. Finally, spoon the dressing over just before serving.