Low Carbohydrate Salads Recipes - Warm Duck Salad with Poached Eggs Recipe

Ingredients

Serve 4

• 3 skinless, boneless duck breasts, thinly sliced

• 30ml/2 tbsp soy sauce

• 30ml/2 tbsp balsamic vinegar

• 30ml/2 tbsp groundnut (peanut) oil

• 1 shallot, finely chopped

• 115g/4oz/1 1/2 cups chanterelle mushrooms

• 4 eggs

• 50g/2oz mixed salad leaves

• salt and ground black pepper

• 30ml/2 tbsp extra virgin olive oil, to serve

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Method:

1. Put the duck in a shallow dish and toss with the soy sauce and balsamic vinegar. Cover and chill for 30 minutes.

2. Meanwhile, soak 12 bamboo skewers (about 13cm/5 in long in water to help prevent them from burning during cooking.

3. Preheat the grill (broiler). Thread the marinated duck slices on to the skewers, pleating them neatly. Place the skewers on a grill pan and cook for 3-5 minutes, then turn the skewers and cook for a further 3 minutes, or until the duck is golden brown.

4. Meanwhile, heat the groundnut oil in a frying pan and cook the chopped shallot until softened. Add the mushrooms and cook over a high heat for 5 minutes, stirring occasionally.

5. While the chanterelles are cooking, half fill a frying pan with water, add a little salt and heat until simmering. Break the eggs one at a time into a cup, then gently tip into the water.

6. Poach the eggs gently for about 3 minutes, or until the whites are set. Use a slotted spoon to transfer the eggs to a warm plate, pat dry with kitchen paper, then trim off any untidy white.

7. Arrange the salad leaves on four plates, then add the chanterelles and skewered duck. Place the eggs on the salad. Drizzle with olive oil and season with pepper, then serve immediately.