06/01/2022
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