Duck salad in Dark Cherry Sauce

Ingredience
Poached duck, skin on - 120g per serve
Mescillin salad - 150g per serve
Cucumbers - 20g p/s sliced or shredded
Avocados - 1/4 per serve, sliced
Spring onions - 1 sprig, finely sliced
Lemon juice - a dash
Pepper & Rock or sea salt - a dash
Soy sace - 20mL
Honey - 1 Tbsp
Cherries - 6 per serve. Pitted and halved
Greek style full cream yoghurt
Coriander to garnish

Method
1) Make sauce - combine soy sauce, honey & add cherry. Simmer & stirr in gentle heat till all is cooked and infused. Cool aside.
2) Toss all other salad ingredience & drizzle lemon juice, cherry sauce & greek yoghurt & garnish.

Meet my Brad Pitter. Usually you can find it under the name of olive and/or cherry pitter at the homewear goods shop - they don't all look like this one, some have a domed holder end, for example and a grippable handle. This one was a present from Emma and Wendy one Christmas or a birthday many years ago, and it is a well loved and respected member of my kitchen. Some people categorise the pitter as one of those extravagent utensils that takes up space cos its hardly ever used - they can never be more wrong. It simply is fun to use, clean, pretty, and as a big fan of pitted things and not half crushed things - i highly recommend any serious entertainer a set of these efficient sidekicks.