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Duck breast salad with walnut and raspberry dressing
Duck breast salad with walnut and raspberry dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Duck salad with raspberry dressing. Deliciously harmonious flavors.
Ingredients:
  • 60g (1/2 cup) walnut halves
  • 4 (about 200g each) duck breast fillets
  • 1 bunch rocket leaves, coarsely torn
  • 2 baby fennel, ends trimmed, shaved
  • 1 Granny Smith apple, cored, thinly sliced
  • 100g goat's cheese, crumbled
  • 60ml (1/4 cup) olive oil
  • 40.00 ml red wine vinegar
  • 40.00 ml frozen raspberries, softened and crushed
  • 5.90 gm Dijon mustard
  • 14.40 gm honey
Instructions:
  • Make the raspberry dressing by combining oil, vinegar, raspberries, mustard, and honey in a screw-top jar. Shake vigorously until everything is mixed well, then season with salt and pepper.
  • Preheat the oven to 180C. Spread walnuts on a baking tray and bake for 6 minutes until toasted. Set aside after removing from the oven.
  • Generously season duck breasts with salt and pepper. Sear them in a large non-stick frying pan over medium-high heat for 4-5 minutes on each side until cooked to your preference. Rest the duck for 5 minutes on a plate covered with foil, then slice thinly across the grain.
  • In a large bowl, mix together the rocket, fennel, and apple. Drizzle with dressing, toss to coat. Transfer to serving plates, sprinkle with walnuts and goat’s cheese, and top with duck. Serve immediately.

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