12 Minute Duck and Nectarine Salad

BY RICHARD CORNISH

12 Minute Duck and Nectarine Salad. Photography by Richard Cornish. All rights reserved.

This is an amazingly quick meal for two that looks sensational. We use Luv-A-Duck pre-cooked duck breast. They are packed with a load of their own jellied juices that make the perfect sauce! This is a great dish served with Blue Pyrenees rosé or even a Passing Clouds pinot noir.

Serves 2

  • 360g pack pre-cooked duck breasts

  • 2 large nectarines

  • Salt

  • Pepper

  • Extra virgin olive oil

  • 1 teaspoon Worcestershire sauce

  • ½ cup pickled cherries

Method

Heat the oven to 180°C. Remove the duck breast from the container, reserving the jelly. Place the breasts on an ovenproof tray and place them in the oven and cook for 12 minutes. Meanwhile, place the jelly from the tray into a small saucepan over medium heat until reduced to a thick gravy. Slice the nectarines into fine wedges and dress with salt, pepper, oil and sauce. Put the nectarines on a plate. Remove duck from oven, rest for a few minutes. Cut into slices. Put on the plate, dress with sauce, and add the pickled cherries.

Main Meals, Salads and SidesGuest AuthorLuv-A-Duck