Warm duck, apricot & rocket salad

• duck breasts↗2

  (250g each)

• apricots

  4 large or 6 smaller

• cucumber

  ½

• Little Gem lettuces↗2
• rocket↗50g g
• red chillies

  (depending on how hot you like it)

• light muscovado sugar↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• lemon↗ tbsp

  or lime juice

• shallot↗1

  finely chopped

Step-by-step instructions

1. 1

   Score the skin of the duck breasts in lines close together. Pat dry with kitchen paper, then sprinkle with seasoning. Put in a frying pan, skin-side down, then gently heat until fat starts to run. Increase heat, fry for 15 mins, draining off the fat as you go. Turn over, cook for 5-10 mins on the other side, depending on how well you like it cooked. Remove from pan, then put on a board lined with kitchen paper. Leave to rest while you prepare the salad.

2. 2

   Halve and stone the apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the Little Gem leaves, divide between 4 bowls, then scatter over the rocket.

3. 3

   Halve, deseed and dice chillies, then mix with the other dressing ingredients. Thinly slice the duck and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.