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Duck and cherry salad

Duck and cherry salad
4.0 2 rating
Prep. 15 min
Total 45 min
4 portions
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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

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Good food, gluten free 94 Recipes
Australia and New Zealand

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