Sicilian-style sardine & fennel linguine
Tinned sardines, fennel, raisins and pine nuts through linguine; the island's pantry masterpiece.
Warm duck, clementine & watercress salad
Crisp-skinned duck breast sliced over watercress, clementines and pomegranate; a light festive main.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Start the duck skin-down in a cold pan; render 8 minutes to crisp. Flip 4 minutes; rest 8.
- Step 2
Whisk clementine juice, balsamic, mustard and oil.
- Step 3
Toss watercress, segments and pomegranate in half the dressing.
- Step 4
Slice the duck over; remaining dressing and pepper. Potatoes alongside.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 36g |
| – of which sugars | 16g |
| Fibre | 5g |
| Fat | 26g |
| – of which saturates | 7g |
| – of which omega-3 | 0.4g |
| Calcium | 100mg |
| Iron | 4.2mg |
| Salt | 0.5g |
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