Freekeh Salad With Pan Fried Duck Breast And Pickled Cherries
For the pickled cherries:
150 g red wine vinegar
150 ml water
60 g caster sugar
A bay leaf
teaspoon of coriander seeds
3 black peppercorns
strip of orange zest
teaspoon of salt
sprig of thyme
250 g field fare frozen cherries (defrosted)
For the salad:
200 g freekeh
200 g field fare frozen sliced beans (defrosted)
2 duck breasts
pinch of five spice powder
salt and pepper to taste
2 shallots, peeled and finely chopped
2 tbsp parsley leaves, chopped
100 g crumbled feta
1 tablespoon of toasted hazelnuts, roughly chopped
For the dressing:
3 tbsp extra virgin olive oil
2 tsp dijon mustard
teaspoon of red chilli flakes
large pinch of seasalt
- First make the pickled cherries. Combine the red wine vinegar, water, sugar, salt, bay, thyme, orange zest and spices in a non-reactive pan and bring to a gentle boil. Once the sugar has dissolved, turn down to a simmer and add the cherries, cooking for 3-4 minutes. Remove from the heat and pour into a sterilised jar to cool.
Preheat the oven to 180.
- To cook the freekeh, first wash it in a large bowl of cold water, rubbing it between your fingers to rid the impurities. Rinse in a sieve under more cold water and then cook in boiling salted water for 15 minutes, until tender. Drain, rinse under cold water and set aside.
- To make the dressing, place 3 tbsp extra virgin olive oil in a bowl with the Dijon mustard, chilli and salt. Add in a tablespoon of the cherry pickling liquor and whisk until silky smooth and emulsified.
- To cook the duck breasts, score the fat on the breasts in a cross hatch pattern using a sharp knife. Rub a pinch of five spice powder all over both breasts and then season well with salt and pepper. Heat a non stick, oven proof pan over a medium heat and sear the breasts, fat side down, for about three-five minutes, until golden and crisp and the fat is rendering out. Finish the breasts off in the oven for a further 3-5 minutes. Then remove from the oven and rest.
- While the duck is resting, cook the runner beans in plenty of salted boiling water, until bright green and tender – about 5 minutes, drain and rinse under really cold water.
- Put the runner beans in a bowl with the chopped shallots and pour over the dressing. Toss to coat and then add in the freekeh, chopped parsley and a tbsp of the drained pickled cherries.
- Toss together to combine and then divide between plates and crumble over the feta. Top with the sliced duck breasts and chopped hazelnuts.