Roast Duck Salad with Grapefruit, Radicchio & Balsamic Dressing
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Easy
Grapefruit is the perfect foil to duck breast – it cuts through the rich meat and pairs wonderfully with balsamic vinegar to create a sweet-sharp dressing. This salad is all about texture and colour. The Piemonte hazelnuts are essential for the right level of 'crunch'!
Ingredients for the duck salad
- 1 duck breast, skin cross hatched
- ¼ cucumber, sliced in half long-ways and then on the diagonal
- Radicchio
- Lambs lettuce
- Handful of toasted Piemonte IGP hazelnuts, chopped in half
For the dressing
- 1 grapefruit, peeled, and segments cut away from pith. Remaining core squeezed into a bowl.
- 2 tsp young balsamic vinegar
- 2 tbsp hazelnut oil
- 2 tsp Pommery Royale mustard
How to make the roast duck salad
- Pre-heat oven to 200C. Pan-fry the duck breast, skin-side down on a very low heat for 15-20 minutes until the fat has rendered from the skin and is crispy. Turn the other way up and bake in the oven for 7 minutes, until cooked on the outside and pink in the centre.
- >Mix together the ingredients for the dressing, as well as any grapefruit juice (should be around 40ml). Chop the grapefruit segments into smaller pieces.
- Arrange the radicchio, lettuce, cucumber, grapefruit and duck breasts in a bowl. Pour over dressing and sprinkle with hazelnuts.
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