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Duck and rocket salad with hazelnuts
Duck and rocket salad with hazelnuts
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Duck breasts with rocket, pumpkin, and hazelnut - a delicious combination.
Ingredients:
  • 75g (1/2 cup) whole hazelnuts
  • 1/2 butternut pumpkin, halved, deseeded, peeled, cut into 1cm-thick slices
  • 60ml (1/4 cup) extra virgin olive oil
  • Salt & freshly ground black pepper
  • 21.00 gm soy sauce
  • 14.40 gm yellowbox honey
  • 1 tsp ground star anise
  • 4 (about 100g each) duck breast fillets, skin on
  • 40.00 ml red wine vinegar
  • 17.70 gm Dijon mustard
  • 5.00 gm caster sugar
  • 1 x 80g pkt baby rocket leaves
Instructions:
  • Preheat your oven to 180°C. Spread the hazelnuts on a baking tray and toast in the oven for about 5 minutes until fragrant. Transfer the toasted hazelnuts to a clean tea towel, rub to remove the skins, coarsely chop, and set aside in a bowl for later.
  • Prepare a baking tray with non-stick baking paper. Spread the pumpkin on the tray, drizzle with 2 teaspoons of oil, season with salt and pepper, and bake in a preheated oven for 14 minutes until golden brown and tender. Let it cool slightly before serving.
  • Prepare a flavorful glaze by blending together soy sauce, honey, and star anise in a small bowl. Generously coat the duck breasts with this delicious mixture. Heat a large non-stick frying pan over medium-high heat and lay the duck breasts skin-side down, cooking them until they turn beautifully golden brown and crispy, about 5-6 minutes. Flip the duck breasts and continue cooking for an additional 4 minutes for medium doneness or until preferred. Once cooked, let the duck rest on a plate for 5 minutes. Slice the duck thinly across the grain using a sharp knife for optimal tenderness. Enjoy!
  • In a screw-top jar, shake together the remaining oil, vinegar, mustard, and sugar until thoroughly mixed. Season with salt and pepper to taste.
  • Combine rocket, roasted pumpkin, and hazelnuts in a large bowl. Drizzle with dressing and toss gently until evenly coated.
  • Assemble the rocket, roasted pumpkin, and hazelnut salad on individual serving plates. Layer with duck slices and serve promptly.

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