Warm Duck, Honeyed Pear and Blue Salad
4Serves
EasyDifficulty
25 MINSPreparation
40 MINSCooking
Honey roasted pears are the perfect partner for the piquant blue, rich duck and crunchy bitter witlof.
Ingredients
2 pears, cut into 8 wedges
1 large red onion, cut into 10 wedges
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
2 tablespoons honey
2 duck breasts
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon honey
2 witlof, leaves separated and washed
100g blue cheese, thinly sliced
5 sprigs fresh thyme
1 large red onion, cut into 10 wedges
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
2 tablespoons honey
2 duck breasts
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon honey
2 witlof, leaves separated and washed
100g blue cheese, thinly sliced
5 sprigs fresh thyme
Method
- Arrange pear and onion on a baking paper lined oven tray. Drizzle with olive oil and season to taste. Roast at 180°C for 20 minutes, drizzle with honey and roast for a further 10 minutes, until tender and glossy. Cool slightly.
- Season the skin side of each duck breast and place skin side down into a dry frypan over medium heat, cook for 4-5 minutes until fat has rendered and skin is golden brown, turn and brown the other side for 1 minute. Transfer to a 180°C oven for 5-7 minutes to gently cook through. Rest for 5 minutes before slicing each breast into 4 thick slices.
- Combine extra virgin olive oil, vinegar, mustard and honey to make a dressing, set aside.
- Arrange witlof, onion, warm pears and duck on a large serving platter. Flake cheese slices over the salad and sprinkle with fresh thyme.
Handy Tips
If witlof is unavailable try using radicchio, rocket or another bitter leaf.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0