This recipe highlights the elegance of the ingredients and is perfect for a warm day:
Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the duck:
- 2 Free Range Beach Ridge duck breasts, skin on
- Salt and freshly ground black pepper
- 1 tsp olive oil
For the salad:
- 2 large handfuls of fresh rocket
- 100g fresh raspberries
- ½ small red onion, very thinly sliced
- 30g toasted walnuts or pecans (optional, for crunch)
- 50g crumbled goat cheese or feta (optional)
For the dressing:
- 2 tbsp raspberry vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Prepare the duck:
- Score the duck skin in a criss-cross pattern, being careful not to cut into the meat.
- Season both sides with salt and pepper.
- Place duck breasts skin-side down in a cold, dry pan. Turn the heat to medium.
- Cook for 6–8 minutes, or until the skin is crispy and most of the fat has rendered.
- Flip and cook for another 4–5 minutes for medium-rare, or longer to your desired doneness.
- Let rest for 5–10 minutes, then slice thinly across the grain.
- Make the dressing:
- In a small bowl or jar, whisk together vinegar, mustard, honey, olive oil, salt, and pepper until emulsified.
- Assemble the salad:
- In a large bowl, gently toss rocket, red onion, raspberries, and nuts with just enough dressing to lightly coat.
- Divide between two plates.
- Arrange sliced duck breast over the top.
- Crumble goat cheese or feta over the salad (if using).
- Drizzle with a little extra dressing and garnish with a few whole raspberries for presentation.
Tips:
- For extra flavour, macerate the raspberries with a teaspoon of vinegar and a pinch of sugar for 5 minutes before adding to the salad.
- Duck can be served warm or at room temperature.
- Substitute rocket with baby spinach or a mix of tender greens if preferred.