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Recipe Category: Salads » Main Courses

Duck, Fig and Rocket Salad

Serves: 6
  • 3 duck fillets, skin on
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 200g baby rocket
  • 1 bunch radishes, thinly sliced
  • 4 spring onions, chopped
  • 4 fresh figs, quartered
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pistachios, toasted pine nuts or slivered almonds

Remove duck from refrigerator and bring to room temperature. Score fat and season well with salt. Combine vinegar and honey in a saucepan, bring to the boil and boil for 3 minutes. Allow to cool.

To cook duck, place skin side down in a cold heavy-based roasting dish. Cook over medium heat for 8-10 minutes until skin is crisp and golden brown, spooning off excess fat as required. Turn over and roast at 200°C for 5-10 minutes until meat is springy to the touch. Allow to rest for 10 minutes before carving into slices.

Toss rocket, spring onions, radishes and oil together and season. Arrange on a platter, top with duck and figs, drizzle with honeyed vinegar and serve sprinkled with pistachios.

Author: Naomi Crisante
Date Created: 21/11/2019