Duck Salad

Succulent, juicy, finger-licking stickily sweet duck.  Words are – as the man said – not enough.  Based in West Cork for the summer months I like to try new recipes using produce from the area.  So it was last week that my eye was drawn to a van manoeuvering out of Brosnan’s Spar carpark in Schull with the words Skeaghanore Duck written on the side.  These duck are hand-reared near Ballydehob in West Cork and I picked up one single but weighty duck breast with the makings of a salad in mind.  It surpassed all hopes and expectations. Sublime.
Skeaghanore Duck in pan
Skeaghanore Duck on Board
Skeaghanore Duck Slices
Skeaghanore Duck on Rocket
Serves 2
You will need:
1 plump Skeaghanore Duck breast
3 tbsp Irish Marmalade (I used Follain)
3 tbsp low salt soy sauce
Rocket leaves to serve
Method:
Pre-heat the fan oven to 210C / gas mark 8.
Pre-heat a strong un-oiled frying pan on  a high heat.
Slash the skin of the duck breast, scoring it with lines that crisscross each other diagonally.
Place the duck skinside down on the hot pan to sear for 2 minutes.
Turn the breast over and cook on the other side for 2 minutes more.
Using a small roasting tin pour in the soy sauce and the marmalade and mix well.
Add the partially cooked duck breast to the roasting tin – coat it in the juices and cook in the oven skinside up for 10 minutes.  Baste with the juices midway through cooking.
Remove the duck breast from the roasting tin and allow to rest on a board for 5 minutes before cutting into slices.
Serve on a bed of rocket with the marmalade sauce spooned over the top.
Enjoy.
Til next time, Sheila.

2 thoughts on “Duck Salad

  1. CherrySue says:

    I can almost taste that duck looking at the pics!!

    You are cruel, though salad would atone for the duck in all its glory would it not? 😉

    Am going to visit a pal in Wexford on Sat who has just had her first baby, there will now be duck & the makings of this scrummy salad under my oxter! x

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