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Duck, beetroot and watercress salad

Duck, beetroot and watercress salad

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This healthy superfood salad is packed with the delicious flavours of duck, goat's cheese, beetroot and watercress.

Prep time: 15 mins
Cooking time: 20 -25 mins
Serves: 4

Ingredients

Watercress is rich in vitamin C, calcium, iron and folic acid. It's a cruciferous plant with anti-cancer phytochemicals like beta-carotene and flavonoids.

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2(175g/6oz) duck breast fillets
Salt and freshly ground black pepper
2 (340g) jars of rosebud beetroot
4tbsp extra-virgin olive oil
3tbsp (45ml) beetroot juices
1 (90g) pack of watercress, washed
150g/5oz fresh goat's cheese, cut into chunks
100g/4oz sun-blush tomatoes

Method

Preheat the oven to 200ºC (fan oven 180ºC/gas mark 6). Score the duck fat with a sharp knife to make a diamond pattern, rub it with salt and pepper. Heat a non-stick frying pan and when hot, add the duck skin side down. Cook over a medium heat for 10-15 mins or until the skin is nicely browned.
Meanwhile, drain the beetroot reserving 45ml/3tbsp of the juices for the dressing. Halve each beetroot, then scatter around the duck fillets, bake for 10 mins or until the beetroot is hot and the duck still pink.
Meanwhile, place the watercress, goat's cheese and sun-blush tomatoes in four bowls. Mix the reserved beetroot juices with the olive oil and season to taste.
Leave the duck to rest for 5 mins, then thinly slice. Arrange the beetroot and duck over the watercress leaves, then drizzle over the dressing. Serve straight away with crusty bread.

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