DIY crispy duck lettuce cups with cherries & mint

crispy duck with cherries and mint

Serves 8

  • 1 duck, about 2kg

  • sea salt

  • freshly ground black pepper

  • 300 g fresh cherries

  • extra virgin olive oil

  • 2 sprigs of rosemary

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 2 soft round lettuce or little gems

  • 1 small bunch spring onions

  • ½ cucumber

  • 2 red chillies

  • 1 small bunch mint

  • 2 punnets salad cress

  • 1 punnet shiso cress

Heat the oven to 180°C/350°F/gas mark 4. Wash the duck and wipe it dry, inside and out, with kitchen paper. Season well with salt and pepper, both inside and out. Place the duck on a roasting tray, and roast it in the oven for 2 hours.



While the duck is in the oven make the cherry sauce. Pit all the cherries. Put half to one side and place the other half in a food processor with a good pinch of salt and pepper, and a drizzle of extra virgin olive oil.



Once the duck is cooked, allow it to cool slightly before removing the skin to a clean baking tray. Pick and finely chop the rosemary leaves and sprinkle all over the skin with the cinnamon and cloves. Place the skin back into the hot oven for about 10 minutes to crisp up nicely.



Next, get yourself a lovely big serving board. Carefully break the lettuces into individual leaves and give them a good wash. Shred the spring onions. Cut the cucumber in half lengthways and use a spoon to scoop out the seeds before chopping it into little sticks. Halve and deseed the chillies, then finely slice them. Pick the mint leaves and snip the cress.



Shred the duck with your hands or a couple of forks, and pile the meat in the middle of your board. Place everything else around the serving board in individual piles. Put your sauce into a serving bowl and pop it onto the board next to a pile of pitted cherries. Finish by roughly slicing up the crispy skin and scattering it over the board before serving.

Nutritional Information

DIY crispy duck lettuce cups with cherries & mint

Perfect for sharing

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This amazing duck salad is my kind of food – colourful, really hands on and full of flavour
Serves 8
2h 40m (plus cooling time)
Super easy
Print this recipe
Method

The cherries and mint make a lovely fresh sauce. Serve everything on a big platter in the middle of the table so everyone can build their own little lettuce cup parcels full of duck, herbs and cherries. There are loads of colours and textures here, and if you can get hold of some beautiful purple shiso cress, all the better. It has a kind of curry flavour and looks amazing.

Heat the oven to 180°C/350°F/gas mark 4. Wash the duck and wipe it dry, inside and out, with kitchen paper. Season well with salt and pepper, both inside and out. Place the duck on a roasting tray, and roast it in the oven for 2 hours.

While the duck is in the oven make the cherry sauce. Pit all the cherries. Put half to one side and place the other half in a food processor with a good pinch of salt and pepper, and a drizzle of extra virgin olive oil.

Once the duck is cooked, allow it to cool slightly before removing the skin to a clean baking tray. Pick and finely chop the rosemary leaves and sprinkle all over the skin with the cinnamon and cloves. Place the skin back into the hot oven for about 10 minutes to crisp up nicely.

Next, get yourself a lovely big serving board. Carefully break the lettuces into individual leaves and give them a good wash. Shred the spring onions. Cut the cucumber in half lengthways and use a spoon to scoop out the seeds before chopping it into little sticks. Halve and deseed the chillies, then finely slice them. Pick the mint leaves and snip the cress.

Shred the duck with your hands or a couple of forks, and pile the meat in the middle of your board. Place everything else around the serving board in individual piles. Put your sauce into a serving bowl and pop it onto the board next to a pile of pitted cherries. Finish by roughly slicing up the crispy skin and scattering it over the board before serving.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 151
    8%
  • Carbs 5.3g
    2%
  • Sugar 4.9g 5%
  • Fat 7.2g 10%
  • Saturates 1.9g 10%
  • Protein 15.0g 33%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 duck, about 2kg

  • sea salt

  • freshly ground black pepper

  • 300 g fresh cherries

  • extra virgin olive oil

  • 2 sprigs of rosemary

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 2 soft round lettuce or little gems

  • 1 small bunch spring onions

  • ½ cucumber

  • 2 red chillies

  • 1 small bunch mint

  • 2 punnets salad cress

  • 1 punnet shiso cress