Duck, Fig and Rocket Salad
- 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.