Ingredients
- FOR THE DUCK
- FOR THE CHERRIES
- FOR THE SALAD
Preparation
- For the duck: Seal duck in hot pan, render out as much fat as possible.
- Combine honey, cinnamon, juice and zest and marinate duck overnight. Heat oven to 180 °C and roast dcuk for 12-15 minutes until pink. Allow to cool fully. Slice each breast into 9 even slices, plus ends.
- For the cherries: Put vinegar, verjuice, cloves and sugar in a pan and cook until sugar dissolves.
- Remove cloves, add cherries and cook for 4-5 minutes or until cherries are tender. Remove and set aside and reduce liquid by half. Cool and reserve until required
- For the salad: Top beans, leave tails. Cook in boiling salted water until tender. Drain, toss in olive oil and cool.
- Arrange beans with salad leaves, scatter cherries over and arrange duck slices on top.
- Combine pumpkin seed oil and reduced pickling liquid to make dressing. Shake or whisk, and drizzle over salad just before serving.
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