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May 23, 2016

This is a really easy recipe and well worth a try. The sweet marinade keeps the duck breasts beautifully moist and full of flavour. Delicious warm or cold as a salad. 

Preparation: 15 minutes
Cooking Time: 25 minutes


4 Duck breasts
Salt & Pepper
200gFine green beans trimmed
100g Sprouted broccoli florets
150g Cherry tomatoes, halved
1 Red onion, finely chopped
50g CherryActive® dried cherries
60g Pecan nuts

3 tbsp Raspberry vinegar & walnut oil
1/2 tsp Dijon mustard & salt and pepper

2 tbsp CherryActive® concentrate
3 tbsp Tamari soy sauce
2 tbsp Balsamic or raspberry vinegar
2 tbsp olive oil 
Black pepper and a pinch of garlic salt



  1. Make up the marinade by whisking all the ingredients together. Score the fat side of the duck breasts and place in a shallow try. Pour over the marinade, chill for two hours or overnight. 
  2. Make up the dressing by whisking all the ingredients together and set aside.
  3. Preheat the oven to 300C, gas mark 6.
  4. Heat an oven proof frying pan. Drain the duck breasts and place the skin side down in the pan. Lower the heat and cook for 10 minutes.
  5. Place the pan in the oven and coo for a further 10 minutes. Remove from the oven and place on a board. Cover with foil and allow to rest fro 10 minutes, slice thinly. 
  6. Using the same pan, saute the onion CherryActive cherries, tomatoes and pecan nuts in the juices for two to three minutes until the onion is soft. 
  7. Place the broccoli and green beans in a pan of boiling water and blanch for two minutes until just cooked but still crisp. Drain. 
  8. Divide the broccoli and green beans between four plates. Top each plate with a duck breast then spoon over the onion and cherry mixture. Drizzle with a little dressing to serve. 


Per Serving: Calories 544kcal, Protein 28.5g, Carbohydrates 21.7g,  Sugars 17.8g, Total Fat 37.8g, Saturates 5.5g, Fibre 4.1g, Salt 2.6g.

Per 100g: Calories 164kcal, Protein 8.6g, Carbohydrates 6.5g,  Sugars 5.4g, Total Fat 11.4g, Saturates 1.7g, Fibre 1.2g, Salt 0.8g.