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

Ingredients

• 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

Method

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