© J Sainsbury plc 2020
Roasted duck salad with quinoa and blackberry
This special salad for two takes just 35 minutes to make, with roasted duck breast, crumbled goat's cheese and a tart blackberry dressing. Fluffy quinoa soaks up all the flavours and adds an extra protein boost. If you’re not a fan of duck, swap it for chicken or grilled steak strips
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
- 150g fresh blackberries
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 160g quinoa
- 2 skinless duck breast fillets
- 80g watercress
- 125g goat’s cheese
Method
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1
Blend half the blackberries in a mini food processor and press through a sieve, discarding the seeds. In a small bowl, add the blackberry purée along with the oil, vinegar and honey. Season well and whisk until well combined. Cover and leave in the fridge until needed.
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2
Rinse the quinoa and add to a medium saucepan. Cover with 700ml freshly boiled water and bring back to the boil. Cover and simmer for 15-18 minutes or until all the water has been absorbed and the quinoa is cooked through. Spread out on a baking tray to cool.
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3
Meanwhile, preheat the oven to 200°C/fan 180°C/gas mark 6. Heat a frying pan over a medium heat. Season the duck breasts, then add to the pan and sear on each side for 3 minutes. Transfer to the oven to cook for a further 8 minutes. Remove and leave to rest for 10 minutes.
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4
Toss the cooled quinoa with the watercress, goat’s cheese and remaining blackberries. Slice the duck diagonally and serve with the salad, along with the dressing.
