A fresh, peppery rocket and spinach salad with slices of crispy duck and a preserved lemon dressing
Prepare the duck breast by removing all the sinew with a small knife. Trim off any excess fat and score the skin.
Wash the spinach and rocket leaves and dry in a salad spinner.
Finely dice the preserved lemon.
Grate the parmesan.
To cook the duck breast: warm a frying pan over a medium heat. Season the duck with salt and pepper. Place the duck skin side down in the frying pan and allow the fat under the skin to melt. As the skin browns drain off any fat and return to the heat. Continue this until the skin is crispy and golden brown. Finish cooking the duck breast by turning the breast over onto the flesh side and cooking until firm to touch. Remove from the pan and allow to rest for 5 muinutes.
Prepare the dressing: Mix together the olive oil, honey, white balsamic vinegar and the preserved lemons. Season with salt and pepper to taste. Dress the leaves with this dressing.
To serve: Slice the duck breast in thin slices and season each slice with salt and pepper.
Place the dressed leaves in a bowl, sprinkle over the parmesan and top with the duck breast. Drizzle the remaining vinaigrette around the plate.
«This can be used as a main course dish - use a whole duck breast for each person and add some extra rocket and spinach leaves.»