Duck Breast with Crunchy English Salad

Ollie Rowe serves slithers of rare duck breast over a crunchy salad for a perfect light lunch
By Oliver Rowe
Duck Breast with Crunchy English Salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the duck breast

  • vegetable oil, for frying
  • 1 duck breast, fat scored
  • 100 ml Sourz apple liqueur

For the crunchy English salad

  • small bunch radishes
  • 2 Little Gem lettuce
  • 1 stick celery
  • 3 spring onions
  • small punnet cress
  • small bunch chives
  • small handful pea shoots
  • 50 ml olive oil
  • 50 ml cider vinegar
  • 1 tsp mustard
  • 1 clove garlic, crushed


1. For the duck breast: heat a small splash of oil in a pan. Season the duck breast and add to the pan fat-side down and cook for about 6 minutes. Lower the heat, turn the duck breast and cook for another 6 minutes or until cooked to your liking. Set aside to rest, then slice thinly.

2. Pour off any excess fat from the pan, than pour in the apple liqueur, scraping up any meaty bits from the bottom of the pan. Bring to the boil and reduce the liquid by half.

3. For the crunchy English salad: chop all the vegetables and herbs and place in a large bowl.

4. In another bowl mix together the oil, cider vinegar, mustard and crushed garlic. Pour over the salad ingredients and toss.

5. Arrange the salad on a serving plate and add the sliced duck. Pour the sauce from the frying pan over the duck breast and serve immediately.

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