• 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


  1. 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.

  2. 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. 

  3. 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. 

  4. 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.

Nutritional Details

Each serving provides
  • Energy 3169kj 757kcal 38%
  • Fat 29.0g 41%
  • Saturates 13.0g 65%
  • Sugars 17.0g 19%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

55.7g carbohydrate 10.2g fibre 63.1g protein

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