Warm Duck Salad with Poached Egg

Heat a frying pan and fry the duck for 5 mins, turning occasionally until golden but a little pink inside. Set aside. Meanwhile, blanch the peas and beans for a few mins in salted water to soften.
Heat a small pan of water until simmering, then swirl to make a whirlpool, and crack in the eggs. Poach for 4 mins, then drain on kitchen paper. To assemble the salad, divide the herbs between two plates, scatter with the warm peas and beans, halved tomatoes, and the duck. Drizzle with the dressing, top with a poached egg, and serve with crusty bread.

20 mins

2 serving

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