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Duck and parsnip salad

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.


  • 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


  • 1.

    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.

  • 2.

    Heat a griddle. Season the duck with salt and pepper. Cook for 2-3 minutes each side. Remove and leave to rest.

  • 3.

    Toss the parsnips in a little olive oil and cook on the griddle for 2-3 minutes until they are cooked through and charred.

  • 4.

    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.

  • 5.

    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.

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