Duck Breasts with Aromatic Herb Salad


  • 4 duck breasts
  • freshly ground black pepper
  • sea salt
  • freshly grated nutmeg
  • rocket
  • lamb’s lettuce
  • oak leaf lettuce
  • chervil
  • chives
  • tarragon
  • 5-6 tablespoons of whatever wine you are serving with the duck


Season the meat with black pepper, a little salt and a hint of nutmeg.

Heat a heavy frying pan, and fry the duck breasts, skin side down, for 5 minutes, until much of the fat has been melted. Remove the pan from the heat and pour off most of the fat.

Take the skin off the duck breasts, and cut it into thin strips.

Arrange salad leaves and herbs on individual plates.

Reheat the frying pan, and fry the duck breasts on the uncooked side, until done to your liking. Transfer them to the dinner plates.

Raise the heat, and fry the duck skin until crisp. Scatter the pieces over the salad leaves. Pour the wine into the frying pan, heat, and scrape up any pan juices before pouring over the meat and salad.