Herby Duck Salad With Tomato Dressing & Cheesy Croutons

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your tomato[es] in half

Cut a piece of tin foil (or two!) approx. the size of an A4 sheet of paper and add half the tomato[es] (save the rest for later!) to the foil

Chop the remaining tomato halves into wedges

Add your balsamic vinegar and tomato paste to the foil and scrunch the foil around the tomato to form a tightly sealed parcel[s]

Add the tomato parcel[s] to one side of a baking tray

Tear your ciabatta[s] into bite-sized pieces and add to the other side of the baking tray with a drizzle of olive oil, a pinch of salt and give everything a good mix up

Tip: Cooking for 4? Use 2 trays!

Sprinkle most of your grated Italian hard cheese (save the rest for garnish!) over the torn ciabatta

Put the tray[s] in the oven for 7-8 min or until the ciabatta is golden and crispy and the tomato is softened – these are your cheesy croutons & roasted tomato

Meanwhile, pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat

Season the scored duck with your dried basil and a generous pinch of salt and pepper – this is your seasoned duck

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil on a high heat

Once hot, add the seasoned duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Add the golden duck breast to a baking tray, and put into the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

While the duck is cooking, wash your salad, then pat dry with kitchen paper

Once the croutons are golden and crisp, remove the tray[s] from the oven

Transfer the roasted tomato to a bowl (careful, this will be hot!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt to the bowl with 1/2 tsp [3/4 tsp] [1 tsp] sugar and mash everything together with a fork – this is your tomato dressing