Waitrose and Partners
Smoked duck with pickled blackerries & spelt

Smoked duck with pickled blackerries & spelt

Pickling blackberries cuts through the richness of smoked duck in this nutty spelt salad. The pickling liquid cleverly doubles up as a sweet-sour dressing.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluschilling

Ingredients

  • 1 tsp fine salt
  • 250g quick-cook spelt
  • 3 tbsp olive oil
  • 100g bag mixed baby leaves
  • 2 x 80g packs The Yorkshire Smokehouse Smoked Duck
  • ¼ x 20g pack chives, finely chopped

Pickled blackberries

  • 1 tbsp caster sugar
  • ¼ tsp fine salt
  • ½ red chilli, deseeded if liked
  • 1 tsp whole peppercorns
  • 30ml sherry vinegar (or red wine vinegar)
  • 30ml red wine (or water)
  • 150g pack blackberries

Method

  1. In a bowl, mix the ingredients for the pickled blackberries, apart from the blackberries themselves, until the sugar has dissolved. Add the blackberries, cover and chill for at least 2 hours.

  2. Bring a large pan of water to the boil and add the salt. Once boiling, cook the spelt for 10 minutes, then drain well. Return to the pan and mix in the oil while it is still warm.

  3. Arrange the baby leaves, cooked spelt and duck slices on a large platter or individual plates. Top with the pickled blackberries. Strain the pickling liquid (discarding the peppercorns and chilli), then spoon over the salad. Scatter over the chives to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,820kJ/ 434kcals

Fat

16g

Saturated Fat

2.6g

Carbohydrates

49g

Sugars

12g

Fibre

8.3g

Protein

18g

Salt

1.6g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating