My fave salad – duck, crisps and parmesan

This is a dish from a couple of weeks ago that is one of the only salads I like to do! – very simple, light, summery, lets the ingredients speak for themselves …


Ingredients (serves 2)
2 good sized duck breasts
2 –3 medium potatoes
Parmesan
Good bunch of mixed leaf salad (rocket, basil leave, spinach, etc.)
Salt and pepper to taste
Splash of balsamic
good slosh of sherry or brandy (whichever – rice wine works really well too)


Method
Season and then pan fry the duck breast, start by browning the flesh side to seal it, then flip it over on to the skin side, pour the balsamic vinegar over the flesh side and cook it slowly until all the fat renders off (this can be reserved and makes great roasties!) and the duck is pink in the middle but just cooked.

Finely slice the potatoes as thin as you can, or using a mandolin if you’ve got one (to get the ‘man crisp’ crinkle cut look!).  Fry until golden, then drain and shake off, then re-fry – you want them crispy.  Once they come out, season them with salt and pepper.

Once the duck is cooked, take it out, turn up the heat and cook off the sherry.  Slice the duck quite thin and serve on the bed of salad with the reduced sherry dressing over the top.  Surround it with the crisps/chips and shave some parmesan over the top.