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Duck and parsnip salad

Recipe by Jo Pratt

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Transform a plate of green leaves into a more substantial healthy salad with griddles duck and parsnips with prunes and orange to add a little fruitiness.

Serves 3 to 4

Ingredients

6 small parsnips
3 duck breasts, skin removed
1 large bag (approx 125g) mixed watercress, rocket and spinach
12 ready to eat prunes, quartered
2 oranges, segmented
Flaked sea salt
Freshly ground black pepper

for the dressing

1 tbsp sherry vinegar
3 tbsp walnut oil
2 tsp runny honey
1 tbsp orange juice

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Method

Peel and quarter the parsnips, cutting out the core if it seems woody or tough (it shouldn’t be though if the parsnips are small). Place them in a pan of boiling salted water and cook for 5 minutes. Drain and leave to dry on kitchen paper.
Heat a griddle. Season the duck with salt and pepper. Cook for 2-3 minutes each side. Remove and leave to rest.
Toss the parsnips in a little olive oil and cook on the griddle for 2-3 minutes until they are cooked through and charred.
Place the salad leaves on a large plate/bowl or individual plates/bowls. Slice the duck and place on top, with the parsnips and then scatter over the prunes and orange segments.
Place all of the dressing ingredients in a small bowl and whisk together. Season with salt and pepper pour over the salad. Serve straight away.