Duck, raspberry and peach salad
Juicy, red raspberries and succulent golden peaches combine with sliced., grilled duck breast to make a smart, original light lunch or supper.
- 2 boneless duck breasts about 4 oz in total
- salt and freshly ground black pepper
- 3 ripe peaches or nectarines
- 7 oz raspberries
- 2 oz mixed salad leaves
for the dressing
- 1 tbsp raspberry wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp granulated artificial sweetener
- salt and freshly ground black peppe
- Remove the skin and all visible fat from the duck breasts. Wash and pat dry with kitchen paper, then season and set aside.
- Heat a ridged griddle pan over a high heat. When hot, place the duck breasts on the pan and cook for 6-7 minutes on each side. Remove from the heat, cover with foil and set aside to rest.
- Meanwhile, halve, stone and slice the peaches or nectarines. Place in a bowl with the raspberries and mix gently. Set aside.
- Make the dressing in another small bowl. Mix together the raspberry vinegar, wholegrain mustard and sweetener. Season with salt and pepper.
- Thinly slice the duck breasts and gently mix with the fruit. Pour over the dressing and toss to mix. Arrange the salad leaves on large, individual plates and top with the salad. Serve immediately.
- Cook's note
- You can use chicken breasts as an alternative to the duck.
Calories: 144 kcal
Carbohydrates: 23 g
Protein: 10 g
Saturated Fat: 1 g
Cholesterol: 29 mg
Sodium: 46 mg
Potassium: 523 mg
Fiber: 7 g
Sugar: 16 g
Vitamin A: 747 IU
Vitamin C: 34 mg
Calcium: 30 mg
Iron: 3 mg