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Roast duck and sour cherry salad on croutons

Name: Roast duck and sour cherry salad on croutons
Yield: 24
Ingredients: 1/2 sourdough baguette, cut on an angle into 5mm-thick slices; 1/4 cup (60ml) olive oil, plus 1 tbs extra; 1/2 Chinese barbecue duck meat (with skin) finely chopped; 100g drained pitted sour cherries; 1 eschalot, finely chopped; 50g wild rocket leaves; 3 tsp red wine vinegar

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Roast duck & sour cherry salad on croutons

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Duck and cherries are a winning combo - try sour cherries for a twist!

1/2 sourdough baguette, cut on an angle into 5mm-thick slices
1/4 cup (60ml) olive oil, plus 1 tbs extra
1/2 Chinese barbecue duck meat (with skin) finely chopped
100g drained pitted sour cherries
1 eschalot, finely chopped
50g wild rocket leaves
3 tsp red wine vinegar

Method

1.

Preheat the oven to 180°C.
2.

Brush the bread slices with oil on both sides. Place, in a single layer, on 2 baking trays and toast in the oven for 5-6 minutes or until light golden and crisp.
3.

Combine the duck meat, cherries, eschalot, rocket, vinegar and extra oil in a bowl, then season to taste with salt and pepper. When ready to serve, top the baguette with the duck mixture.