Duck breast, pear and walnut salad

Duck breast, pear and walnut salad


To make the dressing, mix walnut oil, olive oil, honey, mustard, vinegar and thyme leaves. Wash the pear and, leaving the skin on, slice thinly from top to bottom. Add the pear slices to the dressing and marinate. Dry roast the
walnuts in a frying pan. Carefully score diamonds into the skin on the duck breast and season with salt and pepper. Heat a dry frying pan to a medium heat. Lay the duck breast skin side down in the frying pan and sear for at least 7 minutes, until the skin is nice and brown. Turn the duck breast over and fry for another 6 minutes on the meat side. Take out of the frying pan and leave to rest for 5 min. Arrange the salad and pear slices on plates and drizzle with the dressing. Cut the duck breast in half diagonally and lay on top of the pears. Garnish with walnuts, radishes and the sprigs of thyme.

Serves two

  • 1 tbsp walnut oil
  • 2 tbsp olive oil
  • 2 tsp honey
  • 1 tsp English mustard (or hot mustard)
  • 1 tsp white wine vinegar
  • 1 tsp thyme leaves
  • 1 small pear
  • 2 tbsp walnut halves
  • 1 duck breast
  • 50 g mixed babyleaf salad
  • 4 radishes, halved
  • 2 sprigs of thyme
  • natural or sea salt, freshly ground pepper

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