Cranberry-glazed duck breast with green apple salad
- 4 duck breasts
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) cranberry jelly
- 4 Granny Smith apples, finely sliced
- 1 spring onion, finely sliced
- 500g fresh watercress
- juice of 1 small lemon
- olive/avocado oil
For the duck, heat a heavy-based, non-stick pan. Lightly score the skin of the duck breasts and fry skinside- down for about 3 minutes. Turn the breasts over and fry for another3 – 4 minutes for medium-rare or according to your preference. Remove from the pan, season and leave to rest for a few minutes.
Heat the cranberry jelly with a splash of water in a saucepan until melted. Brush the jelly all over the duck breasts.
Combine the salad greens and dress with a squeeze of lemon juice and a splash of oil.
Serve the duck warm with the salad.