Pickled Duck Breast Salad with Brie and Semi-roasted Tomatoes

12:53 am on 3 October 2009

(Serves 4)


  • 350-400 g trimmed duck breasts
  • olive oil for frying


  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp brown sugar
  • 2-3 atar anise, ground
  • 1 tsp cumin seed, ground
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 lemon rind
  • 1 tsp freshly ground black pepper
  • sea salt
  • 12 semi-roasted tomatoes
  • 250g brie, cut into a large dice
  • assorted lettuce for four people
  • 2 tbsp avocado oil
  • ¼ cucumber, cut into thin strips


In a hot pan, quickly seal the duck in a little olive oil for about 1 minute per side. They should gain a little color. Remove from the pan and place on a baking rack to cool. Add all the marinade ingredients to the same pan and simmer for 1-2 minutes. Remove from the heat and cool for about ten minutes.

Place the cool duck in a basin and cover with the warm marinade. Add the semi-roasted tomatoes and brie. Set aside to marinate overnight, covered, in the refrigerator.

Next day, remove the duck from the bowl and thinly slice, remembering to always slice across the grain of the meat. Carefully remove the cheese and the tomatoes from the marinade.

Toss the lettuce leaves in equal quantities the marinade and avocado oil. Arrange the salad in four individual bowls. Top with slices of duck, tomato and brie. Drape the cucumber over the salad and serve.

From Afternoons with Jesse Mulligan

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