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Quick, warm duck salad with poached egg

Name: Quick, warm duck salad with poached egg
Yield: Serves 2
Cuisine: British recipes
Ingredients: 225g mini duck fillets; 260g pack prepared fresh peas and runner beans; 2 large free-range eggs; 100g herb leaf salad; A good handful vine-ripened cherry tomatoes, halved; Salad dressing of your choice; Crusty bread, to serve

Published: 31 Aug 08
Updated: 18 Mar 24

This warm salad recipe makes a healthy, substantial meal for two that can be on the table, after a busy day, in just 20 minutes.

Easy
September 2008

Test kitchen approved

Serves 2
Ready in 20 minutes

This warm salad recipe makes a healthy, substantial meal for two that can be on the table, after a busy day, in just 20 minutes.

Dairy-free recipes

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Ingredients

225g mini duck fillets
260g pack prepared fresh peas and runner beans
2 large free-range eggs
100g herb leaf salad
A good handful vine-ripened cherry tomatoes, halved
Salad dressing of your choice
Crusty bread, to serve

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Method

Heat a non-stick frying pan over a high heat. Add the duck fillets and cook for 5 minutes, turning occasionally, until browned but still a little pink inside. Set aside.
Meanwhile, microwave the fresh peas and runner beans according to the pack instructions. Set aside.
Heat a small pan of water until just simmering, swirl the water and crack in the eggs. Poach for 3-4 minutes and drain on kitchen paper.

To assemble, divide the salad between 2 plates, scatter with the warm peas and beans, cherry tomatoes and the duck.
Drizzle over some salad dressing of your choice and top each with a poached egg. Serve with crusty bread, if you like.