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Ingredients

Method

  • STEP 1

    In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning.

  • STEP 2

    Cut 4 peaches into quarters and griddle for 2-3 mins each side until charred and slightly caramelised. Toss 100g watercress with the dressing, then divide between bowls. Top with the peaches and 50g smoked duck.

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