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...

Chicken and port pâté

1 h 30min

Duck breasts with orange ginger sauce, mashed potatoes and green beans

1 h 10min

Stuffed tomatoes

50min

Peppercorn sauce

20min

Beetroot salad with raita dressing

35min

Sardines in parcels with green bean salad

1 h

Crema catalana

40min

Seafood panzanella

1 h

Tahini cream with blackberries (Raymond Capaldi)

4 h 30min

Beurre blanc

15min

Salmon with mango sauce, snow peas and carrots

1 h

Chicken Waldorf salad

40min