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    Bulghur Wheat and Duck Salad

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    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

    Ingredients

    • 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

    Method

    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.

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    Cook's tips

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

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