Warm Duck Salad Recipe
Ingredients
| 2 boned duck breasts, each weighing approx 6 oz/175 g | ||
| 3 oz/75 g shelled pecan nuts | ||
| 4 oz/100 g yellow cherry tomatoes | ||
| 1 small onion, peeled and sliced into rings | ||
| Clear honey | 1 Tablespoon (FOR THE DRESSING:) | |
| 1 tbsp Hoisin sauce | ||
| Olive oil | 3 Tablespoon (FOR THE DRESSING:) | |
Directions
Preheat grill to high.
Wash and dry the duck breasts, then place on rack and grill both sides for 3 mins or until sealed.
Reduce heat, then continue to grill for 10-12 mins, or until cooked.
Drain on kitchen paper.
Arrange the salad leaves in a bowl with the pecan nuts, cherry tomatoes and onion.
Place the dressing ingredients in a small pan and heat through, stirring frequently.
Cut the cooked breast into bite-sized pieces and arrange over salad.
Pour the warm dressing over and serve immediately.
Wash and dry the duck breasts, then place on rack and grill both sides for 3 mins or until sealed.
Reduce heat, then continue to grill for 10-12 mins, or until cooked.
Drain on kitchen paper.
Arrange the salad leaves in a bowl with the pecan nuts, cherry tomatoes and onion.
Place the dressing ingredients in a small pan and heat through, stirring frequently.
Cut the cooked breast into bite-sized pieces and arrange over salad.
Pour the warm dressing over and serve immediately.
Chef
