Cherry Duck Salad with Spinach and Radish

Lovely rich duck breast is the perfect match to seasonal cherries and the sharp sweetness of balsamic in this great summer duck salad.

Lovely rich duck breast is the perfect match to seasonal cherries and the sharp sweetness of balsamic in this great summer duck salad.

I posted a duck salad a while ago and it really has become my favourite meat to have in a salad. The strong flavour permits the use of less meat and it really stands up well against strong flavours and as far as I am concerned every salad needs strong flavours.

This duck salad is 100% inspired by my garden at this time of the year. Whilst I do have ducks in the garden rest assured none were harmed in the making of this recipe. It is the time of year when our garden sounds like a scene from ‘The Birds’, starlings adore cherries and the first of our cherry trees is now heavy with ripe fruit.

Which now means that said tree now looks and sounds like a starling tree and I need to get them used up before the starlings take them all. Add a little spinach, pea shoots and maybe the odd blossom or two. Then some radishes from the garden mixed with a little store cupboard love and you have one seriously delicious salad.

Lovely rich duck breast is the perfect match to seasonal cherries and the sharp sweetness of balsamic in this great summer duck salad.

This time of the year is so very exciting for the kitchen gardener. Whilst many of the spoils of war are still in the flourishing stage there are still many things you can play around with and create wonderfully simple but fresh and beautiful dishes.

This food is far from complicated but it looks spectacular and eats really well with the added bonus of being really nutritious and perfect for a days when the temperatures are rocketing. Admittedly I do have a large garden, 1,000m² set aside for growing vegetables alone, but you can do a huge amount with just a small space or even a balcony.

You can grow potatoes in a bin, whilst planting enough peas to get a good pea harvest in a small space is tough but pea shoots and flowers as in this recipe provide a lovely light pea flavour to a dish. We all know how much shop bought herbs cost, stick out a pot and grow your own, it really is very simple.

As with all cooking of meat you should have it to your liking and using a meat thermometer is the perfect way to nail the cooking process, here are some guidelines for duck after resting.

Rare: 57°C, Medium: 62°C, Well Done: 67°C

Lovely rich duck breast is the perfect match to seasonal cherries and the sharp sweetness of balsamic in this great summer duck salad.
Cherry Duck Salad with Spinach and Radish

Cherry Duck Salad with Spinach and Radish

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Lovely rich duck breast is the perfect match to seasonal cherries and the sharp sweetness of balsamic in this great summer duck salad.

Ingredients

  • 300 g Duck Breasts
  • 50 g Baby Spinach
  • 8-10 Pea shoots, optional
  • 4 Pea Flowers, optional
  • 100 g Radish, Sliced into 3mm 'coins'
  • 100 g Cherries, Pitted and cut in half
  • 1 Tbsp Balsamic Vinegar

Instructions

  1. Clean the radish and slice into 3mm slices.
  2. Pit the cherries with a cherry stoner or olive pitter and cut in half.
  3. Meanwhile heat a dry frying pan over a medium high heat.
  4. Score through the duck fat in a hatch pattern and then season the duck breast with salt and pepper and place in the frying pan skin side down until the skin is crispy, this should take 3-4 minutes.
  5. Then flip and cook to your liking, I like medium for this dish so cook until the internal temperature reaches 56°C before removing from the pan. This should take around 15 minutes in total.
  6. Set the duck breast aside and allow to rest for 5 minutes covered with some baking foil before slicing thinly on the diagonal.
  7. Pour out the duck fat from the pan leaving just a scant covering, then add in the balsamic vinegar and the cherries and bring heat to just warm.
  8. If you are not using pea shoots or blossoms you can add in some lambs lettuce or rocket.

Notes

You can keep aside the duck fat and use it to roast potatoes at a later date, trust me... Best ever roast potatoes 😀

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 355 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 204mg Sodium: 167mg Carbohydrates: 12g Fiber: 2g Sugar: 9g Protein: 38g

Readers Comments

18 thoughts on “Cherry Duck Salad with Spinach and Radish”

    • It is sooooo good, I love duck and cherries and the balsamic adds that touch of acidity to cut the sweetness of the cherries and richness of the duck.

  1. Your blog is so interesting ! Everything is fabulous and your pics are amazing ! We love it ! Thanks for sharing

  2. My husband would go wild for this, and with Father’s Day coming up, it’s perfect timing, thanks!

    • I hope he enjoys it as much as we do, I definitely don’t make it regularly though or I would need to widen our doors 😉

  3. Duck has got to be one of my favourtie ever meats so drooling over this recipe like no mans business.

  4. What an absolutely gorgeous salad! I love the duck and cherry combo. It looks delicious. Your garden sounds fantastic! With the drought here in California, I’ve had to forgo mine for the last two years, and I really miss the homegrown produce!

    • Thanks Tracy, shame about the weather… Hungary also has long hot and dry summers so it is often a pitched battle with mother nature to keep things watered, we had a bore hole drilled so we can try and keep on top of things but it is still a challenge!

  5. Oh, My Gawd! This looks so heavenly to me! I’m jealous about your cherry tree – my favorite fruit ever and you can just pick them in your own back yard. Lucky dog! I haven’t made duck in a long time, but this really looks special! Hmm….

    • Thanks Lisa, it is great having the trees, unfortunately my self control is not what it should be so spend most days munching cherries from morning till night, which plays havoc with my belly 😉

  6. Such a gorgeous salad! Love the bright colors. I have never paired duck with a salad before. It sounds delicious.

    • It works really well with a salad, the big bold flavour of duck allows you to really punch up te flavours in the salad and still retain the flavour of the meat in the dish. I often find that chicken gets lost in big bold flavours and becomes a texture rather than a flavour.

    • Me to Gloria, duck is su versatile, everything from winter stews to summer salads and the strength of flavour is amazing.

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