Duck and cherry salad

Duck and cherry salad

4.0 2 rating

Prep. 15 min

Total 45 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Good food, gluten free 94 Recipes
Australia and New Zealand

You might also like...

White fish and lemon risotto

30 Min

White balsamic reduction

40 Min

Caesar salad dressing

10 Min

Mushroom quinoa tartlets with truffle oil

1 Std. 35 Min

Seafood con arroz

45 Min

Seafood panzanella

1 Std.

Gluten free spinach and lemon pasta

1 Std. 20 Min

Traditional cocktail sauce

5 Min

Gin-cured ocean trout salad

30 Std. 20 Min

Ruby kingfish with citrus yoghurt dressing

2 Std. 30 Min

Pork and chicken terrine

3 Std. 20 Min

Prawns, wasabi panna cotta and yuzu sauce

3 Std. 10 Min