tbsp Country Range Extra Virgin Olive Oil salt and pepper to taste
tbsp Country Range White Wine Vinegar pinch of icing sugar
handful good handful of mixed seasonal leaves Country Range Sultanas
1
Step 1
Season the duck breast with salt and pepper and seal golden brown in a hot pan. Once sealed, place in a hot oven (200°C) for 15 minutes.
2
Step 2
Add a splash of oil to a pan and add the chick peas. Cook until golden brown, for 5-6 minutes, like croutons. Drain, dust with icing sugar and leave to one side.
3
Step 3
Place half the honey, vinegar and oil into a bowl and mix to form a dressing. Season to taste.
4
Step 4
Place the remaining honey over the duck breast whilst cooking and baste.
5
Step 5
Remove the duck breast from the oven and allow to rest. Place some leaves into a bowl with the chick peas and dress with the dressing.
6
Step 6
Place the leaves and chick peas on a plate, cut the duck in half, season and place on top. Sprinkle on the sultanas, spoon a little of the dressing around and serve.
Ingredients
400 g duck breasts
1 tbsp Country Range Clear Honey
25 g Country Range Chick Peas
2 tbsp Country Range Extra Virgin Olive Oil salt and pepper to taste
1 tbsp Country Range White Wine Vinegar pinch of icing sugar
1 handful good handful of mixed seasonal leaves Country Range Sultanas