Teriyaki Malarkey Duck Salad by Ruth Hansom


1 Duck Breast

40g Teriyaki Malarkey

¼ fennel

1 Nectarine (other stone fruits work too – just use what is in season)

½ red endive

½ white endive

30g walnuts

5g coriander

5g honey

5ml white balsamic vinegar

5g maldon


Score the duck breast with a sharp knife. Place skin side down in a cold pan with maldon salt and begin to seal

Keep on the skin until crisp and golden, then turn the breast over and coat with Teriyaki Malarkey

Put into the oven at 200c for 4-5 minutes then remove and rest the duck while you assemble the salad

Finely slice the fennel, pick the endive leaves and coriander and put into a mixing bowl with the walnuts

Wedge the nectarine and drizzle with honey and blowtorch or put into the oven to colour

Put the wedges in with the salad, dress with the white balsamic and the cooking juices from the duck. Toss and put into a serving bowl

Slice the duck and layer over the top.

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