Duck and cherry salad

Duck and cherry salad

4.0 2 ratings

Prep. 15min

Total 45min

4 portions

Ingredients

Herb dressing

fresh flat-leaf parsley leaves only
2 sprigs
fresh mint leaves only
2 sprigs
fresh thyme leaves only
2 sprigs
extra virgin olive oil
40 g
white wine vinegar
2 tsp
salt to season
ground black pepper to season
canned Morello cherries pitted
200 g

Duck breasts

duck breasts, skin on (approx. 800 g)
4
salt to season
ground black pepper to season

Tarragon cream sauce

egg yolks
3
caster sugar
50 g
tarragon vinegar (see Tips)
30 g
ground black pepper
1 pinch
pouring (whipping) cream
120 g

Assembly

lettuce leaves of choice, leaves separated
1 bunch

Difficulty

easy

Nutrition per 1 portion

Sodium 217.9 mg

Protein 29.9 g

Calories 5155.8 kJ / 1227.5 kcal

Fat 99.2 g

Fibre 1.9 g

Saturated Fat 32.4 g

Carbohydrates 23.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

You might also like...

Marinated white fish fillets with chermoula sauce and couscous salad

1 h 10min

Pâtè with Riesling

3 h

Chicken liver pâté

2 h 20min

Calamari ripieni with lemon butter and crispy capers

1 h 30min

Mediterranean seafood with tomato and fennel

30min

Chicken moghrabieh

25 h 15min

Asparagus with Parmesan rice and lemon sabayon sauce

1 h

Pork and chicken terrine

3 h 20min

Mushrooms with pistachio butter

35min

Gin and tonic sorbet with cucumber

12 h

Gougère puffs with salmon mousse

25 h 35min

Watermelon and salmon ceviche stack

25min