Warm crispy duck and cape gooseberry salad

Warm crispy duck and cape gooseberry salad

Anjum's Quick & Easy Indian
Lisa Linder

A really great warm salad to serve as a starter, a light main course or on a big platter for people to share with other salads and light meals. I love eating this way, sharing and taking as much or as little as I like from lots of different dishes.

For the salad


Quantity Ingredient
2 large duck breasts
salt and freshly ground black pepper
15 cm piece cucumber
1 smallish red onion, finely sliced
150g cape gooseberries
120g mixed salad leaves
2 large handfuls honey-roast cashew nuts
handful mint leaves

For the dressing

Quantity Ingredient
3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
30g root ginger, grated, (peeled weight)
6 teaspoons runny honey


  1. Preheat the oven to 180°C. Trim off excess fat and skin from the edges of the duck breasts, then lightly score the remaining fat with a sharp knife. Season each well with salt and black pepper on the skin side. Turn and season only with salt on the flesh side. Place a large ovenproof non-stick frying pan on the hob. When it’s very hot, add the breasts, skin-side down, then reduce the heat to its lowest setting. Cook undisturbed for eight minutes, or until golden and crisp, then turn and place in the oven for six to eight minutes, depending on size.
  2. Meanwhile, cut the length of cucumber in half widthways, then halve both pieces again lengthways. Remove the seeds with a spoon, discard them, then slice the cucumber flesh into very slim batons, or julienne.
  3. Whisk together all the dressing ingredients with 11⁄2 tablespoons of water and set aside.
  4. Once the duck is cooked, place it on a plate to rest. Remove the excess fat from the pan, leaving behind about 1 tablespoon. Return the pan to the heat and add the onion for one minute, seasoning lightly. Add the cape gooseberries and the dressing and cook for 40 seconds to warm through all the ingredients and deglaze the pan. Take off the heat, taste and adjust the seasoning.
  5. When the duck has rested for five minutes, slice it thinly. Toss the remaining salad ingredients with the dressing and duck and serve.
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