Duck, Olive and Garlic Salad

Name: Duck, Olive and Garlic Salad
Ingredients: 1 tbsp capers; 24 black olives; salad leaves, to serve; ¼ pt / 140 ml homemade seasoned mayonnaise; 4 duck breasts; ½ pt / 280 ml good dry white wine; 2–3 cloves; black peppercorns; 2–3 allspice berries; 1 bay leaf; 1 celery top; 1 head of garlic, cloves separated and peeled; 1 head of garlic, cloves separated and peeled

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Poached duck breasts make an easy main course, hot or cold. New potatoes and fresh garden peas are classic accompaniments to a hot duck dish. Here I serve the meat in a salad with whole garlic cloves and an olive dressing for plenty of flavour.

Ingredients

4 duck breasts
½ pt / 280 ml good dry white wine

Gluten-free

Method

Skin the duck breasts and put them in a deep frying pan with the wine, enough water to cover and the spices, bay leaf, and celery top. Simmer very gently until the duck is just done, preferably still slightly pink. Remove from the pan. While the duck is cooking, ladle a little of the cooking broth into a saucepan, add the garlic cloves and simmer until tender. Stone and pound half the olives wi