Roast Duck Salad with Grapefruit Recipe

Roast Duck Salad with Grapefruit, Radicchio & Balsamic Dressing

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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.