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Ingredients
Duck Salad on English Muffins
- For the duck breast
- 4 small duck legs (each around 120 grams) (approximately 4 ounces) (skin removed)
- 1 shallot
- 2 garlic cloves
- 1 tsp salt
- 1 Tbsp Coriander
- 1 tsp brown sugar
- 1 tsp Mustard seed
- 1 bay leaf
- 3 Juniper berries
- 100 milliliters Maple syrup
- 1 Tbsp olive oil
- For the salad
- 6 ripe Figs
- 1 bunch cilantro
- 150 grams lamb's lettuce
- 2 Tbsps apple cider vinegar
- For the English muffins
- 4 English muffin (or 4 slices of toast)
- butter
For the duck: Rinse the duck breasts and pat dry. Peel the shallot and garlic and purée with the salt, coriander, sugar, mustard seeds, bay leaf, juniper berries, 80 ml (approximately 1/3 cup) maple syrup and 200 ml (approximately 3/4 cup) water. Pour over the duck breasts to cover and marinate for 3-4 hours.
Preheat the oven to 80°C (approximately 175°F). Remove the duck breasts from the marinade and pat dry. Heat the oil in a large ovenproof frying pan and sear the duck on both sides. Transfer to the oven and bake for 30 minutes.
For the salad: Rinse the figs, pat dry, trim and cut into quarters. Rinse the cilantro and lettuce, trim and shake dry. Pluck the cilantro leaves. Whisk the remaining maple syrup with the apple cider vinegar and then toss with the figs and cilantro. Toast the English muffins, spread the butter over the cut sides and arrange on serving plates. Arrange the lettuce, figs and thinly sliced duck breasts on top to serve.