Duck salad with red wine dressing


Duck salad with red wine dressing

Prep Time: 30 Mins Cooking Time: 45 Mins Total Time: 1 Hour 15 Mins


  • 4 duck breasts
  • 700g Dutch Cream or King Edward potatoes, peeled, cut into chunks
  • 2/3 cup pinot noir or other light bodied red wine
  • 1 eschalot, finely-chopped
  • 1 tbsp red currant jelly
  • 1 tbsp chicken stock
  • 1 tbsp olive oil
  • 2 cups watercress sprigs
  • 1 bunch baby beetroot, cooked, peeled, halved or quartered
  • 1 cup frozen peas, blanched, refreshed


  1. Preheat oven to 180°C.
  2. Score the skin of duck breasts in a criss-cross pattern. Season well, then place in a non-stick frypan, skin-side down, over medium heat for 6-8 minutes until skin is crisp.
  3. Transfer duck to a baking tray (reserving the fat in the frypan) and cook in the oven for 5-6 minutes until cooked through. Allow to rest, loosely covered, for 10 minutes.
  4. Meanwhile, cook the potatoes in boiling salted water for 10 minutes until tender, then drain. Return the pan of duck fat to medium-high heat.
  5. Add the potatoes and cook, turning, for 5-6 minutes until crisp and golden. Drain on paper towels.
  6. Place wine and eschalot in a pan and simmer over medium heat for 5 minutes, until reduced by half. Stir in red currant jelly and stock until melted, season, allow to cool slightly, then whisk in olive oil. Set dressing aside.
  7. Slice the duck breasts. Divide duck, watercress, potatoes and beetroot among serving plates, scatter with peas, then drizzle with the red wine dressing and serve.