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Roasted duck salad with quinoa and blackberry

 

Back to Inspiration
Jan 06, 2022

Roasted duck salad with quinoa and blackberry

Ingredients

  • 150g fresh blackberries
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 160g quinoa
  • 2 skinless duck breast fillets
  • 80g watercress
  • 125g goat’s cheese

 

Method

1

Blend half the blackberries in a mini food processor and press through a sieve, discarding the seeds. In a small bowl, add the blackberry purée along with the oil, vinegar and honey. Season well and whisk until well combined. Cover and leave in the fridge until needed.

2

Rinse the quinoa and add to a medium saucepan. Cover with 700ml freshly boiled water and bring back to the boil. Cover and simmer for 15-18 minutes or until all the water has been absorbed and the quinoa is cooked through. Spread out on a baking tray to cool. 

3

Meanwhile, preheat the oven to 200°C/fan 180°C/gas mark 6. Heat a frying pan over a medium heat. Season the duck breasts, then add to the pan and sear on each side for 3 minutes. Transfer to the oven to cook for a further 8 minutes. Remove and leave to rest for 10 minutes. 

4

Toss the cooled quinoa with the watercress, goat’s cheese and remaining blackberries. Slice the duck diagonally and serve with the salad, along with the dressing



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