Duck Breast Salad with Pear, Pumpkin and Hazelnuts
It's tasty and we can just pretend its healthy by adding the word 'salad'....
You will need... (for 2 serves)
2 duck breasts
1 clove garlic (I used smoked garlic)
1 sprig thyme
1 star anise, broken up
salt & cracked black pepper
200gr of chopped pumpkin
1/2 cup hazelnuts, roasted and peeled
1 tsp caramelised balsamic
1 tsp red wine vinegar (I use Forum)
2 Tbs olive oil
2 cups peppery rocket
1. Marinate the breasts for an hour with the thyme, garlic, star anise, salt and pepper.
2. Par-boil the pumpkin. Then remove from the water and leave to steam dry.
3. Preheat oven to 220 degrees celsius
4. Remove the duck from the fridge, heat a non-stick pan on low and place the duck skin-side down in the pan. Cook for about 20 minutes like this or until the fat under the skin has rendered down by about half. Carefully pour out the excess fat liquid into a pan, and flip the duck to cook for a further 7 or so minutes on its flesh side. Remove and rest for 10 minutes
5. Meanwhile, place the cooked pumpkin in the excess fat in the pan, coat well and place in the oven for 10 minutes until golden brown. Remove and leave to cool slightly
6. Slice the pear into julienne, and chop up the hazelnuts roughly. Place them into a bowl with the rocket. Add the pumpkin, red wine vinegar and olive oil. Mix gently with the tips of your fingers.
7. Slice the duck breast at an angle just around 1/2-1 cm thickness. Gently pile the salad on a plate, then arrange the duck around the salad. Drizzle with the caramelised balsamic and sprinkle a few more chopped nuts to finish.