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Duck and radish crostini with feta salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To make the crostini, heat a small frying pan. Add the lemon juice and grated radish and sauté for 2 minutes. Add the duck and basil and cook for a further few minutes.

  3. Heat a griddle pan until smoking. Slice the ciabatta in half horizontally, drizzle with the oil and season with salt and freshly ground black pepper. Chargrill for 1 minute on each side, then place the warm radish mixture on the ciabatta slices and garnish with parsley.

  4. For the feta salad, mix together the olive oil and lemon juice in a large bowl. Toss in the lettuce, feta, chervil, duck and radishes. Season with salt and freshly ground black pepper.

  5. Serve the crostini on a plate with the salad.

Ingredients

For the crostini

  • 1 lemon, juice only
  • 100g/3½oz radish, grated
  • 50g/2oz smoked duck, chopped
  • 2 tbsp fresh basil leaves, torn
  • ½ ciabatta loaf
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • fresh parsley leaves, to garnish

For the feta salad

  • 1 tbsp olive oil
  • ½ lemon, juice only
  • 5 Little Gem lettuce leaves
  • 100g/3½oz feta cheese, crumbled
  • 1 tbsp chopped chervil
  • 50g/2oz smoked duck breast, shredded
  • 4 radishes
  • salt and freshly ground black pepper

Shopping List

Duck and radish crostini with feta salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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