Roast Duck Salad with Grapefruit, Radicchio & Balsamic Dressing

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


For the dressing


How to make the roast duck salad

  1. 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.
  2. >Mix together the ingredients for the dressing, as well as any grapefruit juice (should be around 40ml). Chop the grapefruit segments into smaller pieces.
  3. Arrange the radicchio, lettuce, cucumber, grapefruit and duck breasts in a bowl. Pour over dressing and sprinkle with hazelnuts.
© Speciality Cooking Supplies Limited 2024


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