With a little bit of prep work, this duck salad with wine dressing is the key to effortless entertaining.
- Preheat oven to 180°C.
- Score the skin of duck breasts in a criss-cross pattern. Season well, then place in a non-stick frypan, skin-side down, over medium heat for 6-8 minutes until skin is crisp.
- Transfer duck to a baking tray (reserving the fat in the frypan) and cook in the oven for 5-6 minutes until cooked through. Allow to rest, loosely covered, for 10 minutes.
- Meanwhile, cook the potatoes in boiling salted water for 10 minutes until tender, then drain. Return the pan of duck fat to medium-high heat.
- Add the potatoes and cook, turning, for 5-6 minutes until crisp and golden. Drain on paper towels.
- Place wine and eschalot in a pan and simmer over medium heat for 5 minutes, until reduced by half. Stir in red currant jelly and stock until melted, season, allow to cool slightly, then whisk in olive oil. Set dressing aside.
- Slice the duck breasts. Divide duck, watercress, potatoes and beetroot among serving plates, scatter with peas, then drizzle with the red wine dressing and serve.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set