- 1 Cut 2 or 3 diagonal slices through the duck skin, coat the duck breast with jam and roast on a rack over a baking dish in a preheated oven 220̊C/ 200°C Fan/ Gas Mark 7 for 25 minutes.
- 2 Slice the ciabatta, place on a baking sheet and drizzle with 3 tablespoons of olive oil. Place in the oven for 10 minutes to crisp.
- 3 Combine the Onken Cherry Yogurt, remaining tablespoon of oil and vinegar together.
- 4 Slice the duck breast and lay on toasted ciabatta, drizzle with dressing and garnish with baby salad leaves.