Healthy recipes: warm duck salad

Healthy recipes - healthy duck salad recipe - Food and UK recipes -

It's easier to make a warm duck salad than you might think - here's how to go about it...

Serves 4.

  • Bring 300ml water to the boil in a pan. Take the pan off the heat and add 150g bulghur wheat. Cover and leave to steam.
  • Put 1 tbsp olive oil in a pan and sauté 2 finely sliced spring onions and 1 mild sliced red chilli and 200g sliced chestnut mushrooms until golden. Season well and stir in 2 tbsp pine nuts and cook for a minute or two more.
  • Heat a frying pan and brush 2 large duck breasts with oil and season well. Fry the breasts for around 3 minutes on each side, depending on how well cooked you like them. Set aside on a plate to rest.
  • Add 1 tbsp redcurrant jelly to the pan with 150ml stock. Stir well and bring to the boil. Simmer until syrupy.
  • Drain the bulghur wheat well then add to the pan with the vegetables. Pour most of the stock over the top and stir everything together, heating through gently and seasoning well. Slice the duck and put any rested juices into the pan of stock. Arrange a spoonful of bulghur wheat onto four plates, top with some sliced duck then pile 5-6 mizuna leaves on top of each, drizzling a little of the sauce around the side before serving.
  • Vary the recipe

    Use chicken breasts in place of the duck and swap the mizuna leaves for fresh watercress.

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