Duck blackberry and chicory salad

Tangy blackberries complement rich duck in this simple, imaginative salad with a nutty dressing, from Janet Brinkworth
By Janet Brinkworth
Duck blackberry and chicory salad
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 duck breast
  • 1 tsp Dijon mustard
  • 1 tsp caster sugar
  • 2 tbsp red wine vinegar
  • 250 ml walnut oil
  • 150 g blackberries
  • 1 heads chicory
  • 50 g hazelnuts


1. Preheat the oven to 200?C/gas 6. Seal the duck breasts in a frying pan then transfer to a roasting tin and cook in the oven for 9 minutes.2. Remove from the oven and allow to rest for 5 minutes.3. Meanwhile, place the Dijon mustard, sugar and vinegar in a bowl. Whisk together, then gradually add the walnut oil. Add a third of the blackberries to the dressing, then mash to combine.4. Tear the heads of chicory apart, then in a medium bowl toss with half the dressing and the hazelnuts.5. Slice the duck thickly.6. Divide the chicory between 2 plates and top with the duck. Sprinkle the blackberries over and drizzle with the remaining dressing.

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