Seared duck breast with grilled onion & peach salad -Valentine‘s Main

Jan 29, 2021
Posted in: Food & Drink   Posted by: Stacy Oldham

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.

Serves 2

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