This substantial salad is delicious and easy to put together. I have a few rules for salads. Mine need a dressing with some kick, fragrant herbs or spices, and a crunchy element such as toasted nuts or seeds.
4 duck breasts
30ml extra virgin olive oil
3 eschalots, roughly chopped
2 garlic cloves, finely sliced
2 tbsp honey
70ml malt vinegar
200g blood plums, halved and deseeded
2 handfuls watercress, washed
½ handful coriander
50g whole almonds, toasted and chopped
Heat a heavy-based pan, large enough to fit the duck breasts, over a medium flame.
Salt the duck skin and place breasts in the pan skin side down – the fat from the skin will begin to render to fry them in. After five to eight minutes, turn the breasts over, cook for another five minutes then turn off the heat and let them rest in the pan while you make the sauce.
Heat the oil in a small saucepan, add the eschalots and garlic and fry until they colour slightly.
Add the honey – it will bubble up quickly but don't let it burn; add the vinegar when it has bubbled a little.
Add the plums and cook for four to five minutes to make a beautiful rich sauce.
Spoon the sauce over a serving plate, carve the breasts into four or five slices each and arrange them on the sauce. Toss the watercress and coriander in a little extra virgin olive oil, place on top of the duck, shower the dish with almonds and serve.