A gorgeous, festive starter that combines duck, tartly sweet cranberries and nuts.
Ingredients
- 35g pecans
- 15g butter
- 1/2 tsp ground mixed spice
- 1 tbsp soft dark brown sugar
- 2 x 85g bags watercress
- 2 red chicory, leaves separated
- 75g dried cranberries, soaked in boiled water for 5 minutes, drained 200g sliced smoked duck breast (we like Rannoch Smokery Smoked Duck, from major supermarkets)
For the dressing
- 1/2 tsp Dijon mustard
- 11/2 tbsp red wine vinegar
- 3 tbsp olive oil
- 41/2 tbsp hazelnut oil
- 1 tsp crème de cassis
Method
- 1. Put the nuts into a hot, dry frying pan over a medium heat and toast for about 30 seconds. Add the butter, mixed spice and sugar, reduce the heat slightly and cook for 11/2-2 minutes, turning halfway. The nuts should be caramelised, but be careful not to burn them. Season and spread out on a tray to cool.
- 2. Meanwhile, make the dressing. Put the mustard and vinegar in a small bowl, then whisk in the oils. Add the crème de cassis in 2 stages, so you can check for sweetness. Season.
- 3. In a bowl, toss the watercress, chicory, cranberries and nuts with most of the dressing. Divide between plates, arrange the duck on top and drizzle with the rest of the dressing.
Nutritional info
Per serving: 229kcals, 17.9g fat (3.3g saturated), 7.4g protein, 2.5g carbs, 2.3g sugar, 0.2g salt
Wine Recommendation
A bright, cherryish Pinot Noir will go beautifully well with this starter. Try one from New Zealand.