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Peppered Duck with Cherries, Lovage and Elderflower Dressing

Pan-seared peppered duck breasts served with a warm cherry and elderflower dressing over a fresh lovage and cress salad.

DuckHigh ProteinGourmetSaladCherries
Estimated Nutrition
Calories
912.3
kcal / serving
1824.5 kcal total
Carbs
24.3g
per serving
48.6 g total
Fat
79.2g
per serving
158.4 g total
Protein
27.1g
per serving
54.2 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
ml
Elderflower Cordial
50
ml
Cider Vinegar
Fruits
125
g
Cherries
stones removed
Meat
2
piece
Duck Breast
trimmed, excess sinew removed, skin scored
NutsSeeds
4
tsp
Black Peppercorns
crushed
1
pinch
Salt
to taste
25
g
Lovage Leaves
or celery leaves
OilsFats
1
tbsp
Vegetable Oil
100
ml
Rapeseed Oil
Other
25
g
Elderflower Petals
fresh
Vegetables
75
g
Bull's Blood Lettuce
or other red-leafed variety
0.5
punnet
Mustard Cress

Method

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