Roasted duck breast with anchovy salad
Quick-roasted duck, served pink and alongside a fresh fennel and watercress salad. Finish with an anchovy dressing to really impress.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the duck
- 1 small duck breast
- 1 shallot, sliced lengthways
- ¼ fennel bulb, thinly sliced
- handful watercress
- 1 tbsp capers
- salt and freshly ground black pepper
For the dressing
- 3 anchovies
- ½ garlic clove, finely chopped
- ½ tsp Dijon mustard
- 1 tsp red wine vinegar
- 3 tsp olive oil
- splash hot sauce
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck.
Meanwhile, mix all the dressing ingredients together, taste and season.
Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing.
Slice the duck breast, mix through the salad and serve on a serving plate.
