Pan-roasted duck with leek, apple and bacon salad

AT A GLANCE

  • Serves 4 people

  • 4 duck breasts (about 200gm each), fat scored
  • 8 baby leeks, trimmed, soaked in cold water
  • 2 small pink lady apples, thinly sliced, tossed in lemon juice
  • 2 witlof, leaves separated
  • 1 cup (loosely packed) watercress
  • ¼ cup (loosely packed) flat-leaf parsley
  • 2 tbsp (loosely packed) chervil
  •  
  • Bacon vinaigrette
  • 1 tbsp olive oil
  • 120 gm rindless bacon, sliced into 2cm pieces
  • 2 tbsp extra-virgin olive oil
  • 1½ tbsp red wine vinegar
  • ½ tbsp Dijon mustard
01   Preheat oven to 180C. Season duck to taste, place in a cold frying pan skin-side down and place over medium-high heat. Cook until skin is golden and fat is rendered (10-12 minutes). Turn then place in oven and roast until golden and cooked through (8-10 minutes). Cover with foil and set aside to rest (5 minutes).
02   Blanch leeks until tender (2-3 minutes), refresh and drain. Cut into bite-sized pieces and place in a large bowl. Add remaining ingredients and set aside.
03   For bacon vinaigrette, heat olive oil in a frying pan over medium heat, add bacon and cook until golden and crisp (2-3 minutes). Drain on absorbent paper. Add extra-virgin olive oil, vinegar and mustard to pan, whisk to combine, season to taste, add bacon and keep warm.
04   Thinly slice duck, add to salad, pour in vinaigrette, toss to combine and serve.

Topics:

MAIN, WATERCRESS, FRENCH, SPRING, APPLES, CHERVIL, SALAD, DUCK, FAST, PARSLEY, BACON, WITLOF, LEEKS

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Oct 2013

Oct 2013

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