Ingredients

Duck

• 2 double duck breasts
• sea salt, ground black pepper
• 2 tbsp verjuice
• 2 tbsp chopped fresh chervil or parsley
• 350 g baby new potatoes cooked and cold
• 8 artichoke hearts
• ¼ cup pinenuts
• 4 handfuls watercress
• 100 g grapes, halved

Dressing

• 2 tbsp verjuice
• squeeze lemon juice
• 2 tbsp each olive oil, chopped fresh herbs (chervil)
• juice from the duck

Method

1. Score the duck fat in a diamond pattern and season the fat side well with salt and pepper.
2. Heat a frying pan until very hot and add the duck fat side down. Cook for 3 minutes each side.
3. Place the duck breasts on a plate and pour over the verjuice and sprinkle over the chervil or parsley. Cover and set aside for 3 minutes. (Keep the juice that collects on the plate).
4. Add the potatoes to the fat in the pan and cook over a moderately high until browned. Add artichokes and pinenuts to the pan and toss quickly to brown and heat through.
5. Slice the duck on an angle into thin slices. Arrange the potatoes, pinenuts, artichokes, grapes and watercress on serving plates and fan the duck breast on top. Pour the dressing and serve immediately.

Dressing

1. Mix together the verjuice, lemon juice, olive oil, reserved juice from the rested ducks and chervil. Season with salt and pepper.