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Roasted duck breast with anchovy salad

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Quick-roasted duck, served pink and alongside a fresh fennel and watercress salad. Finish with an anchovy dressing to really impress.

Ingredients

For the duck

For the dressing

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. 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.

  3. Meanwhile, mix all the dressing ingredients together, taste and season.

  4. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing.

  5. Slice the duck breast, mix through the salad and serve on a serving plate.

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