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Kates Duck Salad with Fennel Apple Slaw

  • Preparation Time: 5 mins
  • Serves: 4
  • Cooking Time: 15 mins
  • Ready Time: 20 mins
  • Difficulty: Easy

4 Duck Breasts
1/2 Red or white cabbage – finely sliced
1 Fennel Bulb finely sliced (white only)
1 Crisp Granny Smith Apple grated
Juice of 2 ripe Mandarins
Salt and Pepper
2 -3 Tbsp good Balsamic Drizzle
Freshly grated Ginger

Set your oven to 200 degrees C. Salt the Duck breast and score it like you would pork. In a hot pan sear the duck skin side down for three to five minutes or until the skin browns and crisps then flip and sear for a further four minutes. Transfer the Duck to the hot oven for 6 minutes – then remove and rest for 6 minutes before slicing thinly. Toss all the salad ingredients together in a bowl and allow half an hour before serving for the flavours to blend.  Season and taste.  Add more citrus if necessary. While the Duck rests warm the Blasamic drizzle with the ginger and any residual juices from the Duck. Serve one sliced breast per person atop a generous portion of salad.  Drizzle the jus over the top.


  • SERVES: 4-5
  • Difficulty: easy

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