North York Moor Wild Duck Salad

StarterServes 4

# Season the duck breasts with salt and pepper and cook (with the skin on) in a hot pan until they have colour on both sides and then cook in a hot oven at 180°C for approximately 5 minutes. # Remove the duck and allow to rest in a warm place.

To caramelise the cherries

# Firstly remove the stones from the cherries. # Heat the sugar in a pan until it turns caramel in colour, then add the cherries and the sloe gin. # Next add the butter and heat the whole mixture together until you are left with a tasty caramel cherry 'stew'.

To assemble the dish

# Arrange the washed salad onto the plate. # Remove the skin from the duck breast and slice thinly, then arrange this on top of the salad. # Finally spoon the cherries and sauce around the meat and serve.


* 4 wild duck breasts
* Approximately 40 cherries
* 100ml Malton sloe gin
* 200g caster sugar
* 100g butter
* Various salad leaves such as oak leaf, mizuna, rocket, endive, red chard, little gem.
Alternatively, to keep it simple buy a bag of supermarket lettuce and wash it (although this will not have the same intense flavours).