“This 15 minute lunch is super simple to pull together, but thanks to the amazing colours and taste of the peach and duck combo, it will be sure to impress any guests.”
2 skin on duck breasts
4 Norfolk peaches (slightly under ripe is ideal so they hold their shape and crunch when griddled)
150g of lambs lettuce or watercress, ideally a mix of both
1 cucumber, top and tailed, halved lengthways and the seeds removed with a spoon
Seeds from 1/2 a pomegranate
4tbsp of olive oil
2tbsp of balsamic vinegar
Small pinch of salt
1 1/2 tsp of nigella seeds
Remove the duck breast from the fridge, let sit for 10 minutes at room temperature and pat dry with a piece of kitchen roll. Score the skin of the duck breast at 2cm intervals. Try not to reach the flesh of the breast. Add a pinch of salt to the duck skin and rub in.
While the raw duck is resting, take the whole peach and slice around the entire peach 4 times, so that the peaches are split into eights. Firmly pull each slice away from the inner stone. It can be a little tricky to remove the first slice, but the rest should come away more easily. Heat your griddle pan over a high heat. Once hot, add the slices of peach to the pan and cook for around 4 minutes each side, or until griddle marks become visible on the flesh. Cook the peaches in batches until they are all done. Set aside and cool.
Heat a non-stick frying pan over a high heat. Once the pan is hot, add the duck breasts, skin side down and leave to cook for 3-5 minutes. Do not turn the duck during this time but press down firmly on the breast every minute or so to ensure an even sear is being created. Once the skin is crispy and the 3-5 minutes has passed, flip the duck over and cook for a further 3-5 minutes on the flesh side. Remove from the pan and let rest for 5 minutes. This will cook the duck rare. If you prefer it cooked through more, simply extend the time on either side by another few minutes each.
Whilst the cooked duck is resting, add the salad leaves to the serving dish. Slice the halved and deseeded cucumbers – the shapes should be similar to a crescent moon. Add these to the lettuce leaves and mix.
To make your dressing combine the oil, balsamic vinegar and salt.
Slice the duck breast into circles and place on top of the salad, intersperse the duck slices with the griddled peaches. Sprinkle over the pomegranate seeds and drizzle over the dressing. Finish by sprinkling over the nigella seeds.