Quick, warm duck salad with poached egg

Quick, warm duck salad with poached egg
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

This warm salad recipe makes a healthy, substantial meal for two that can be on the table, after a busy day, in just 20 minutes.


  • 225g mini duck fillets
  • 260g pack prepared fresh peas and runner beans
  • 2 large free-range eggs
  • 100g herb leaf salad
  • A good handful vine-ripened cherry tomatoes, halved
  • Salad dressing of your choice
  • Crusty bread, to serve


  1. Heat a non-stick frying pan over a high heat. Add the duck fillets and cook for 5 minutes, turning occasionally, until browned but still a little pink inside. Set aside.
  2. Meanwhile, microwave the fresh peas and runner beans according to the pack instructions. Set aside.
  3. Heat a small pan of water until just simmering, swirl the water and crack in the eggs. Poach for 3-4 minutes and drain on kitchen paper.
  4. To assemble, divide the salad between 2 plates, scatter with the warm peas and beans, cherry tomatoes and the duck.
  5. Drizzle over some salad dressing of your choice and top each with a poached egg. Serve with crusty bread, if you like.


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