Duck Salad Giant Croutons Cheat’s Rice Pudding with Stewed Fruit

Name: Duck Salad Giant Croutons Cheat’s Rice Pudding with Stewed Fruit
Yield: Serves 4
Ingredients: dried thyme; 4 x 200 g duck breasts, skin on; balsamic vinegar; 1 punnet of cress; sea salt & black pepper; a handful of flaked almonds; extra virgin olive oil; olive oil; 1 teaspoon vanilla paste or extract; 5 cloves of garlic; 5 heaped tablespoons icing sugar; 2 oranges; 12 ripe plums, mixed colours if you can get them; 1 teaspoon fennel seeds; 1 x 100 g bag of prewashed lamb’s lettuce or rocket; 1 pomegranate; 4 x 150 g tubs of good-quality rice pudding (from the chilled section); 1 fresh red chilli; a small bunch of fresh mint; Chinese five-spice; 1 teaspoon runny honey; ½ a lemon; 1 ciabatta loaf; a small bunch of fresh rosemary; a small bunch of radishes; 2 carrots

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Duck

4 x 200 g duck breasts, skin on
Chinese five-spice
dried thyme
1 fresh

Side dish
Dessert
Main course

Method

To Start

Get all your ingredients and equipment ready. Put a large (approx. 30cm) frying pan on a medium heat and a large saucepan on a low heat. Turn the oven on to 200˚C/400˚F/gas 6.

Duck

Score the fat on the duck breasts in a crisscross fashion, season with salt and a good pinch each of Chinese five-s

Ingredients

Duck

Method

To Start

Duck

Photos