Smoked duck with pickled blackerries & spelt

Name: Smoked duck with pickled blackerries & spelt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp fine salt; 250 g quick-cook spelt; 3 tbsp olive oil; 100 g bag mixed baby leaves; 80 g packs The Yorkshire Smokehouse Smoked Duck; 20 g pack chives, finely chopped

Pickling blackberries cuts through the richness of smoked duck in this nutty spelt salad. The pickling liquid cleverly doubles up as a sweet-sour dressing.

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Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Pluschilling

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1 tsp fine salt
250g quick-cook spelt
3 tbsp olive oil
100g bag mixed baby leaves
2 x 80g packs The Yorkshire Smokehouse Smoked Duck
¼ x 20g pack chives, finely chopped

Pickled blackberries

1 tbsp caster sugar
¼ tsp fine salt
½ red chilli, deseeded if liked
1 tsp whole peppercorns
30ml sherry vinegar (or red wine vinegar)
30ml red wine (or water)
150g pack blackberries

In a bowl, mix the ingredients for the pickled blackberries, apart from the blackberries themselves, until the sugar has dissolved. Add the blackberries, cover and chill for at least 2 hours.
Bring a large pan of water to the boil and add the salt. Once boiling, cook the spelt for 10 minutes, then drain well. Return to the pan and mix in the oil while it is still warm.
Arrange the baby leaves, cooked spelt and duck slices on a large platter or individual plates. Top with the pickled blackberries. Strain the pickling liquid (discarding the peppercorns and chilli), then spoon over the salad. Scatter over the chives to serve.

Typical values per serving when made using specific products in recipe