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    Diana Henry's salad of smoked duck, pickled apples & spelt

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    Diana Henry's salad of smoked duck, pickled apples & spelt

    You can change the grain, using pearled barley or farro instead 

    • Preparation time: 15 + pickling time
    • Cooking time: 20-25 minutes

    Serves: 6


    For the pickled apples
    200ml cider vinegar
    200g granulated sugar
    6 juniper berries
    6 black peppercorns
    ½ stick of cinnamon, broken in two
    2 pared strips of lemon zest
    260g red-skinned apples (roughly 2 small apples)

    For the spelt
    4 shallots, finely chopped
    ½ tbsp olive oil
    50g pearled spelt
    100g lamb’s lettuce
    1 red chicory
    2 x 80g packs Rannoch Smokery Smoked Duck

    For the dressing
    ½ tbsp white balsamic or apple balsamic vinegar
    ¼ tsp Dijon mustard
    1½ tbsp olive oil
    1½ tbsp walnut oil


    1 Do the pickled apples first (the day before you want to serve them, ideally). Put all the ingredients, except the fruit, together with 125ml water in a large saucepan and bring to the boil, stirring a little to help the sugar dissolve.

    2 Wash the apples, quarter, core and cut them into fine slices. Put them in a container that has a lid (or that you can cover). Pour the vinegar mixture over the apples. Cover, cool and chill until you want to serve them (they’re best eaten at room temperature).

    3 For the spelt, sauté the shallots in the olive oil in a saucepan for 3-4 minutes until soft but not coloured. Add the spelt, stir around in the juices and just cover with water (approx 300ml). Cook, covered, for about 20-25 minutes, until the spelt is tender then drain really well in a sieve, shaking it to remove any excess water, otherwise the dressing you put on the grain will get diluted.

    4 To make the dressing whisk all the ingredients together with a fork then season. Mix 1/3 of it into the warm spelt. Dress the leaves with the rest of the vinaigrette and divide between 6 plates. Put the spelt alongside and top with the slices of duck breast. Add a little drained pickled apple slices to each plate and serve.

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