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Title: Quick, Warm Duck Salad w/Poached Egg
Categories: Poultry, Vegetables, Breads
Yield: 2 servings

225 g (8 oz) mini duck fillets
260 g (9 oz) pack prepared fresh
Peas & runner beans
2 lg Eggs
100 g (3.5 oz) herb leaf salad
Good handful vine-ripened
Cherry tomatoes; halved
Salad dressing; your choice
Crusty bread; to serve

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.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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