Duck Breast Salad with Warm Cherries & Cherry Dressing

Duck breast and cherry salad
  • 2 servings
  • 20 minutes to prepare
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  • 1 duck breast
  • 10ml olive oil
  • 1/2 punnet cherries cut in half and stone removed
  • 25ml red wine or port (optional)
  • 1/2 lemon (juice)
  • 1tsp caster sugar
  • 50g watercress
  • 4 thinly sliced radishes
  • 2 sliced spring onions
  • 1 head endive
  • 1/2 thinly sliced fennel
  • Salt and pepper to taste


1. Wash and prepare all the salad ingredients and mix into a serving bowl.
2. Drizzle the duck breast with olive oil and season with a little salt and pepper.
3. Place the duck breast, skin side down, into a medium hot, dry non stick frying pan.
4. As the duck breast gently fries the duck will render the fat until the skin is golden and crispy so carefully tip the excess fat every minute or so into a cup or bowl and continue to fry for 6 mins.
5. Turn the duck and continue to cook for 3/4 mins.
6. Place the duck onto a plate and cover with tin foil and rest while you prepare the cher-ries.
7. Add the pitted and halved cherries to the duck pan and add the optional port or red wine.
8. To finish the dressing add the lemon juice and sugar and remove from the heat.
9. Slice the duck breast over the salad and finish with the warm cherries and the dressing.
10. Serve with your favourite crusty bread.

Chefs Tip:
Keep the duck fat you saved in the fridge for up to 2 weeks. Perfect for roast potatoes or York-shire puddings.