Duck and cherry salad
TM6 TM5 TM31

Duck and cherry salad

4.0 (2 rating)

Ingredients

Herb dressing

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

Duck breasts

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

Tarragon cream sauce

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

Assembly

  • 1 bunch lettuce leaves, of choice, leaves separated

Nutrition
per 1 portion
Calories
5155.8 kJ / 1227.5 kcal
Protein
29.9 g
Carbohydrates
23.6 g
Fat
99.2 g
Saturated Fat
32.4 g
Fibre
1.9 g
Sodium
217.9 mg

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