Instructions: Have your butcher remove and skin the duck breasts and cut off the legs; keep them to use on another occasion and keep the carcass to use for stock.

Make 5 or 6 small incisions into the fleshy side of the breasts about 5mm in deep running right across.

Arrange cut sides up in a shallow dish.

Mix all the ingredients for the marinade together and pour over the duck breasts. Now turn the breasts cut sides down and leave for 12 hours or overnight.

To make the salad heat 2 tablespoons of olive oil in a fryingpan until smoking.

Remove the breasts from the marinade place in the pan and seal on both sides.

Lower the heat a little and fry the breasts for 3 minutes on each side if you like the meat to be pink a little longer for well done.

Remove the breasts to a plate and keep warm whilst you whisk together the dressing ingredients and assemble the salad ingredients on individual plates.

Slice the stillwarm duck breasts into thin diagonal slivers.

Arrange these on top of each assembled salad.

Pour a little dressing over each salad.

A few butter fried bread croutons can be added for extra crunch if liked.

These too should be warm.

A salad which makes one duck go a long way and youll still have the legs left to grill for another light meal. You will need to marinade the duck ideally the night before.

Serves 4

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