Seared duck breast with grilled onion & peach salad -Valentine‘s Main
Seared duck breast with grilled onion & peach salad
served with a peacan-nut, goats cheese and passion fruit dressing, this dish is simply devine
- 1 red onion, chopped
- 4 tbsp olive oil
- 2 duck breasts, with skin
- 2 tsp clear honey
- Juice of 2 passion fruit
- 50g (2oz) pecan nuts, lightly toasted & chopped
- 100g (4oz) goat’s cheese, crumbled
- Salt & freshly ground black pepper
- 1 x 125g bag watercress
- 2 ripe peaches, pitted & chopped
- 1/4 cucumber, sliced into fine strips
Preheat the grill. Scatter the chopped onion onto a baking sheet and sprinkle it with a few drops of the olive oil. Grill for 4-5 minutes until browned. Set aside.
Score the skin on the duck breasts with a sharp knife. Heat a frying pan and add the duck breasts, skin side down, and cook over a medium heat for 5-6 minutes. Turn over and cook on the other side for 2-3 minutes.
Meanwhile, make the dressing by whisking together the honey, passion fruit juice and remaining olive oil. Season. Add the nuts and crumbled goat’s cheese. In a separate bowl, mix together the watercress, peaches, cucumber, grilled red onion and 1 tbsp of dressing.
Allow the duck to rest for at least 3 minutes, discard the skin, then slice.
Share the salad between 4 plates and arrange the sliced duck on top, then spoon over the remaining dressing.