insideKENT Magazine Issue 53 - August 2016 | Page 59

Freekeh Salad with Pan Fried Duck Breast and Pickled Cherries
Recipe: Rosie Birkitt
Serves 2
For the pickled cherries
• 150g red wine vinegar
• 150ml water
• 60g caster sugar
• Bay leaf
• Star anise
• Tsp coriander seeds
• 3 black peppercorns strip of orange
zest Tsp salt
• Sprig of thyme
• 250g cherries, halved and pitted
• 200g freekeh
• 200g runner beans, topped and tailed and
sliced into three on the diagonal
• 2 duck breasts
• Pinch of five spice powder
• Salt and pepper
• 2 shallots, peeled and finely chopped
• 2 tbsp parsley leaves, chopped
• 100g feta, crumbled
• 3 tbsp toasted hazelnuts, roughly chopped
For the dressing
• 3 tbsp extra virgin olive oil
• 2 tsp dijon mustard tsp red chilli flakes large
pinch of sea salt

First make the pickled cherries. Combine the red
wine vinegar, water, sugar, salt, bay, thyme, orange
zest and spices in a non-reactive pan and bring
to a gentle boil. Once the sugar has dissolved,
turn down to a simmer and add the cherries,
cooking for 3-4 minutes. Remove from the heat
and pour into a sterilised jar to cool.
Preheat the oven to 180ºC.
To cook the freekeh, first wash it in a large bowl
of cold water, rubbing it between your fingers to
rid the impurities. Rinse in a sieve under more
cold water and then cook in boiling salted water
for 15 minutes, until tender. Drain, rinse under
cold water and set aside.
To make the dressing, place 3 tbsp extra virgin
olive oil in a bowl with the dijon mustard, chilli
and salt. Add in a tablespoon of the cherry pickling
liquor and whisk until silky smooth and emulsified.
To cook the duck breasts, score the fat on the
breasts in a cross hatch pattern using a sharp
knife. Rub a pinch of five spice powder all over
both breasts and then season well with salt and
pepper. Heat a non-stick, oven proof pan over

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a medium heat and sear the breasts, fat side
down, for about three-five minutes, until golden
and crisp and the fat is rendering out. Finish the
breasts off in the oven for a further 3-5 minutes.
Then remove from the oven and rest.
While the duck is resting, cook the runner beans
in plenty of salted boiling water, until bright green
and tender - about 5 minutes, drain and rinse
under really cold water.
Put the runner beans in a bowl with the chopped
shallots and pour over the dressing. Toss to coat
and then add in the freekeh, chopped parsley
and a tbsp of the drained pickled cherries. Toss
together to combine and then divide between
plates and crumble over the feta. Top with the
sliced duck breasts and chopped hazelnuts.