I don't usually like fruit in salad but as I had all the ingredients to hand I thought I'd give it a go and I have to say I was impressed. This was a lovely warm salad and the fruit really worked with the duck. Lovely and summery.
Duck, Peach and Mango Salad (from Gressingham)
2 duck breasts
1 mango, peeled and sliced into chunks
1 avocado, peeled and sliced into chunks
2 peaches, cut into quarters
1 tbsp olive oil
200g mixed leaf
Preheat the oven to 180C.
Score the skin of the duck breasts 6-8 times and season both sides with salt and pepper.
Place the breasts skin side down in a cold pan with no oil on a low to medium heat. Cook for approx 6-10 minutes, occasionally pouring off any excess fat. When the skin is crisp and golden, turn breasts over, quickly seal and then place skin side down back in the pan and put into the oven (if your pan is not oven proof, place on a baking tray).
Cook for 6-15 minutes depending on how you prefer your duck cooked.
Remove the duck from the oven, turn breasts over so skin is facing up and allow to rest for 10 minutes in a warm area.
While the duck is resting you can prepare the salad by searing the halved peaches in a hot pan for a minute. Then tumble the lettuce leaves and olive oil in a bowl, and divide between 2 plates .
Evenly distribute the mango, avocado and peach onto the leaves. Thinly slice the duck breast and arrange on top. Finish with a squeeze of fresh lime and serve.