This will be a quick Fun Monday, as I’m not on my own computer, not sitting in my own house, or not in either of the two countries that I currently call ‘home’.
So, here’s my take on Fun Monday. For all the participants, visit Beccy at Peppermint Tea.
This week Beccy challenged us to post a recipe that would inspire her to cook it, so here goes mine.
Warm duck salad
Get a bowl. Throw in two handfuls of rucola and mixed salad leaves. Blanch some green beans, then add them. Crumble a handful of fetta cheese in too. Boil up a few beets until cooked, quarter them, and chuck them in too. Toast some walnuts in a frying pan, then chop them and add them to the mix.
In a seperate bowl, spoon in two tablespoons of warmed cranberry sauce, the juice and seeds of one pommegranate, one heaped teaspoon of dijon mustard, a good splosh of red wine vinegar, and a couple of glugs of olive oil. Season with salt and pepper and whisk to mix.
Heat a frying pan and cook two duck breats (skin on). On medium heat, cook skin side down for about eight minutes, then turn onto flesh side and cook for about one minute. Then pop the breasts into a pre-heated oven on 180 degrees celcius for about 5 minutes. The duck breasts will be medium rare.
Slice the breasts, chuck them into the salad bowl. Toss the salad to mix, and pour dressing over.
Serves four as an extree. Accompany with a carb – e.g. polenta, risotto or potatoes to make into a main.
Enjoy, and sorry about being uninspring.