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Smoked Duck, Dried Cranberries and Spiced Pecan Salad


INGREDIENTSduck-salad

SALAD:
  • 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

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

DIRECTIONS
  • Put the nuts into a hot, dry frying pan over 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.
  • 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.
  • 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.

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