Ingredients

For the duck
  • 2 large duck breasts
  • 1 tsp cumin seeds
  • Salt and pepper
  • 2 tbsp honey
For the salad
  • Selection of salad leaves
  • 200g blue cheese
  • 100g grapes
  • A few croutons
For the dressing
  • 100g raspberries
  • 75ml white wine vinegar
  • 100ml vegetable oil
  • Salt and pepper
  • Few sprigs of tarragon

Method

Print Recipe

Heat a BBQ until hot.

Season the duck sprinkle over the cumin and score.

Cook on the BBQ and cook for 4 minutes on each side. Drizzle in honey, rest and slice.

For the dressing, crush the raspberries in the vinegar. Whisk into the veg oil and tarragon, and season.

To serve, scatter the leaves cheese and croutons onto a platter top with the duck and drizzle over the dressing.

Ingredients

For the duck
  • 2 large duck breasts
  • 1 tsp cumin seeds
  • Salt and pepper
  • 2 tbsp honey
For the salad
  • Selection of salad leaves
  • 200g blue cheese
  • 100g grapes
  • A few croutons
For the dressing
  • 100g raspberries
  • 75ml white wine vinegar
  • 100ml vegetable oil
  • Salt and pepper
  • Few sprigs of tarragon

Method

Heat a BBQ until hot.

Season the duck sprinkle over the cumin and score.

Cook on the BBQ and cook for 4 minutes on each side. Drizzle in honey, rest and slice.

For the dressing, crush the raspberries in the vinegar. Whisk into the veg oil and tarragon, and season.

To serve, scatter the leaves cheese and croutons onto a platter top with the duck and drizzle over the dressing.

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