If my food had a slogan it would be ‘Quick and Easy, yet Tasty and Nutritious’ and this one hits all 4 of those on the mark!!
With the start of Spring comes the return of easy and light dishes such as this simple yet tasty duck salad. Definitely worth a go!
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| Prep Time | 10 Mins |
| Cook Time | 15 Mins |
| Servings |
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Ingredients
- 3-4 duck breasts Skin on
- 2 Tsp raw honey
- 1-2 Tbsp extra virgin olive oil
- 1 Tsp fennel seeds
- 2 Pears Halved and sliced lengthwise
- 4 Handfuls walnuts Preferable activated (soaked)
- 10 Handfuls kale
- 1 Orange Zest and juice
- 30 Grams Hard sheep’s or goats cheese Cubed (Optional or use vegan alternative)
Ingredients
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Instructions
- Preheat the oven to 190oC.
- Heat a skillet or frying pan to hot and sear the duck breasts for a minute or so on each side, season and place in the preheated oven skin side up for about 15 minutes (or longer if you prefer it more well done).
- Mix the honey, 1tbsp of the olive oil and the fennel seeds and pour over the pear slices in a baking tray giving them a little mix. Add this to the oven after 5 minutes of cooking.
- After another 5 minutes add the walnuts to the pears and mix again. Return to the oven for 5 minutes more.
- Meanwhile drizzle the remaining olive oil, orange zest and juice over the kale in a serving bowl and give it all a good scrunch with your hands.
- Add the cheese, pear and walnut mixture and give a little toss through.
- When the duck is cooked to your liking, remove from the oven and rest for a few minutes before slicing and dropping into the salad.
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