• Save to your scrapbook
  • Save to your scrapbook

    Bulghur Wheat and Duck Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Bulghur Wheat and Duck Salad

    The tangy dried cranberries complement the richness of the duck - you'll find them in the fruit and vegetable section.

    • Christmas
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 20 minutes to 30 minutes
    • Total time: 35 minutes to 50 minutes 50 minutes

    Serves: 4


    • 4 Waitrose Fresh British Free Range Duckling Boneless Breasts, about 180g each
    • 2 medium leeks, finely sliced
    • 150g bulghur wheat
    • 600ml boiling chicken stock
    • 75g pack dried cranberries
    • ½ x 100g pack Waitrose Salad Topping Pumpkin Seeds
    • 2 tbsp Blue Dragon Thai Sweet Chilli Dipping Sauce
    • ½ pack fresh sage, chopped
    • ½ pack fresh flat leaf parsley, chopped
    • 4 tbsp cranberry sauce


    1. Preheat the oven to 220°C, gas mark 7. Make 4-5 diagonal cuts in the skin of each duck breast, and season. Place on a wire rack over a baking sheet and cook on the top shelf of the oven for 15-20 minutes.
    2. Meanwhile, wash the leeks and rinse the bulghur wheat. Place them both in a large pan. Pour over the stock and bring to the boil. Simmer for 12-15 minutes, or until the bulghur wheat and leeks are soft and all the liquid has been absorbed.
    3. Place the bulghur wheat and leeks in a large bowl and stir in the cranberries, pumpkin seeds, chilli sauce and herbs.
    4. Warm the cranberry sauce in a small pan until melted. Remove the duck from the oven and brush with the sauce, season, and return to the oven for 5-10 minutes for pink meat. Allow an extra 5-10 minutes for well done.
    5. To serve, spoon the bulghur wheat salad onto 4 plates and top with thick slices of duck.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Make the bulghur wheat salad and chill overnight, then cook the duck on the night.


    Average user rating

    0 stars