Jamie's Duck Salad & Giant Croutons

So this is another recipe from my beloved Jamie's 30 Minute Meals (with a few adjustments) although not cooked by me I have to admit, but by my Mum. This is great when you want something light for dinner but don't want just a boring salad and the croutons are absolutely delicious.

What you'll need:

• 4 duck breasts
• A ciabatta loaf
• 100g bag of mixed lettuce/rocket
• 2 carrots
• 1 punnet of cress
• Chinese five-spice
• Dried thyme
• 1 fresh red chilli
• Small bunches of fresh mint and rosemary
• 1 lemon
• 1 orange
• 1 apple
• 1 teaspoon of fennel seeds
• 1 teaspoon runny honey
• Balsamic vinegar
• 5 cloves of garlic
• Salt, pepper & olive oil

Serves 4

Get all your ingredients and equipment ready, put a large frying pan on the heat and turn the oven to 200C / Gas 6.

Score the fat on the duck breasts (or if you've taken the fat off just this side of the breast) in a criss cross pattern and season with salt and a pinch of the chinese five spice. Rub all over with a drizzle of olive oil. Put in the frying pan, fat side down and cook for 16-18 minutes and turning every 5. If you like your meat well done cook for a little longer. 

Cut the ciabatta into 2cm thick slices and put them on a baking tray. Drizzle over some olive oil and tear over a few sprigs of rosemary. Crush the unpeeled cloves of garlic and sprinkle over the bread and scatter over the fennel seeds. Place in the middle of a hot oven and cook for around 16 minutes.

Peel the orange and cut into small chunks then do the same with the apple. Peel the carrots and pop into a large bowl with the salad leaves and fruit. Toss the salad well, either with your hands or salad servers. Snip the cress and finely chop the mint leaves and add them too. 

Get a small jug and combine the olive oil and balsamic - as much as you want. Add a pinch of salt and pepper and the juice of half a lemon. 

By now your croutons and duck should almost be ready so make sure you keep an eye on them. De-seed the chilli and finely chop together with some more fresh mint. Put some to one side to garnish the duck later and then combine the rest with a drizzle of olive oil, the juice of the other half of the lemon and the honey. Lay this out on a wooden board or serving dish then slice the duck and lay on top. Stack the croutons on the side.

Take the dishes to the table and let people serve themselves.

Enjoy!