This warm duck and cherry salad is a sweet and savoury delight and simple to make.


  • Cherry salad

  • Fresh salad leaves including, lambs lettuce, mizuna, young spinach

  • 75g / 3oz fresh cherries with stalks on

  • 2 skinned duck breasts

  • 2 tbsp runny honey

  • Cherry dressing

  • 2 tbsp red white vinegar

  • 4 tbsp olive oil

  • 1 tbsp runny honey

  • Salt and pepper

  • 75g / 3oz fresh cherries, stone removed and quartered


  • 1.

    Arrange the lettuce leaves in a bowl and scatter with whole cherries.

  • 2.

    To make the cherry dressing, measure all the ingredients, except the cherries, into a bowl and whisk until smooth. Add the quartered cherries.

  • 3.

    Cut the duck breasts into thin strips. Heat a non-stick frying pan over a high heat. Add the duck strips and immediately pour over the honey. Fry for about two minutes until golden brown but still pink in the middle.

  • 4.

    Using a slotted spoon, spoon the duck onto the lettuce leaves. Pour over the dressing and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 592kj
  • Fat Total 34g
  • Saturated Fat 6g
  • Protein 34g
  • Carbohydrate 39g
  • Sugar 35g
  • Sodium 745mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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