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Recipe

Duck, roasted pear and almond salad

Duck, roasted pear and almond salad brought to you by New Zealand Woman's Weekly

Jun 02, 2006 7:00pm
  • 25 mins cooking
  • Serves 2
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Ingredients

Duck, roasted pear and almond salad
  • 2 duck breasts
  • 1 teaspoon sesame oil
  • 2 pears
  • 2 teaspoon oil
  • 3 rashers bacon
  • 1 bag cos lettuce
  • 1 lebanese cucumber
  • 1/4 cup chopped, roasted, unblanched almonds
Dressing
  • 1/4 cup raspberry vinegar
  • 2 teaspoon dijon mustard
  • 1/4 cup avocado oil
  • 1 teaspoon sugar
  • 1/2 teaspoon iodised salt
  • freshly ground black pepper

Method

Duck, roasted pear and almond salad
  • 1
    Rub duck breast skin with sesame oil. Grill on a barbecue or under a hot grill for 5 to 10 minutes, turning often. Leave centre of duck meat slightly pink. Cover and leave until ready to make salad.
  • 2
    Cut pears into quarters, remove cores and cut each quarter in half again. Brush with oil and grill for 5 to 6 minutes or until golden, turning often.
  • 3
    Grill bacon until crisp. Chop roughly. Arrange lettuce on a serving platter. Chop cucumber roughly. Slice duck breasts.
  • 4
    Arrange cucumber, duck, pear slices and bacon over lettuce. Scatter nuts over and pour over dressing.
Dressing
  • 5
    Mix raspberry vinegar, mustard, oil, sugar, salt and pepper together.

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