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Summer Salads

Maple Duck Salad

Serves 2

You will need:

Duck breasts - 2

Maple syrup - 3 tablespoon

Garlic clove - 1

Sriracha - 1 tablespoon

Mixed salad leaves ie. rocket, spinach, watercress - 1 bag

Rice vinegar - 1 tablespoon

Toasted hazelnuts - a handful

Pomegranate seeds - a handful

Preheat oven to 200c and put a small baking tray in to heat up.

Score the duck skin with a sharp knife, making sure to cut down to but not into the flesh. Pat the skin dry with kitchen roll and season both sides of the duck with salt.

Put the duck skin side down onto the hot baking tray and roast for 10 minutes.

While the duck is cooking, make the glaze. To a small bowl add 2 tablespoons of Maple Syrup, the garlic and the Sriracha. Mix well.

When the duck comes out of the oven, there should be juices in the tray from the duck fat rendering. Tip this liquid into a small bowl. Baste both sides of the duck with your maple glaze and put back in the oven skin side up for 5 minutes. Take the duck out and allow it to rest for 5 minutes.

While the duck is resting, combine the salad leaves with the hazelnuts and pomegranate seeds and distribute between two plates. To make the dressing, fetch your bowl with the duck juices in and add 1 tablespoon of maple syrup and the rice vinegar. When the duck has rested, slice it up neatly and place on top of the salad leaves. Finish it off by drizzling over your dressing.

Nectarine & Burrata Salad

Serves 2, or more with bread as a starter

Mixed salad leaves ie. rocket, spinach, watercress - 1 bag

Burrata - 1

Toasted pistachios - a handful

Parma ham / serrano ham - 6 slices

Balsamic vinegar - a tablespoon

Nectarine - 2

You can serve this by just arranging all of the ingredients on a plate and drizzling over the balsamic vinegar, or, I like to grill the nectarines to bring out the sweetness even more. Heat your oven to 220c and line a baking tray with some baking paper.

Cut your nectarines in half (removing the stone) and place on the baking paper. Drizzle with a small amount of olive oil and bake for 25 minutes.