Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette by Graham Campbell - Print Recipe

1

First prepare the pickled fennel. Break down the layers of fennel and slice or shave as thinly as possible. Place in a heatproof bowl and set aside

1 bulb of fennel

2

Mix the white wine vinegar, caster sugar and white wine in a pan and bring to the boil. Remove from the heat and pour directly over the sliced fennel. Leave to cool and refrigerate until needed

100ml of white wine vinegar
50g of caster sugar
100ml of white wine

3

Peel the sweet potato and cut into 2.5cm cubes. Place a large frying pan over a medium-high heat and add a good dash of olive oil. Gently fry until golden in colour

1 sweet potato
olive oil

4

Transfer the sweet potato to a tray large enough to comfortably accommodate the duck breasts as well as the potato. Set aside

5

Remove the woody end of the asparagus and peel ¾ of the way up the spear. Blanch in a pot of salted boiling water for 2-3 minutes until tender, strain and set aside

2 bunches of asparagus, peeled

6

Combine the raspberries, raspberry vinegar and Dijon mustard in a bowl. Whisk gently, slowly pouring in the olive oil until thoroughly combined. Season to taste and set aside

1 punnet of raspberries
50ml of raspberry vinegar
1/2 tsp Dijon mustard
200ml of olive oil
flaky sea salt
pepper

7

Preheat the oven to 180˚C/gas mark 4

8

Place a dry pan over a medium heat and sprinkle with a couple of pinches of salt. Lightly score the skin and place the duck breasts, skin-side down, in the pan

salt
4 duck breasts

9

The fat will slowly render out of the skin. As it does so, remove with a spoon to allow the skin to crisp up nicely- this will take 4-6 minutes

10

Add the duck breasts to the tray with the sweet potato cubes. Cook in the oven for 5-6 minutes, then remove and allow to rest for a further 5-6 minutes before serving

11

Combine the salad leaves, asparagus and fennel in a large bowl and mix in some of the raspberry vinaigrette. Place the salad in the middle of each plate

500g of mixed salad leaves, washed and dried

12

Arrange the sweet potato around the plate with some raspberries. Slice the duck breast and fan out on top of the salad. Drizzle with some more vinaigrette, some flaky sea salt and serve immediately

flaky sea salt

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

Ingredients

Gressingham duck breasts

Pickled fennel

Salad

Raspberry vinaigrette

Sweet potato

Method