Duck breast with a pear, walnut and rocket salad
This salad is my new favourite evening meal and I could happily eat it at least three times a week. I don’t obviously, as that would be a bit over the top, but it’s such a great light meal that takes just a few minutes to create and has great flavours which are rich but clean at the same time.
A huge added bonus is that this is a meal even the picky Englishman loves as it clearly has no unusual ingredients that he can feel suspicious of. Making sure a meal has no suspect ingredients so that he may feel confident I’m not trying to poison him (or make him try something new ) seriously cuts down the possibilities of what I can make on a daily basis but thankfully there are enough fruit and vegetables that he genuinely likes and will eat. But this is quite safe and nothing he can object to. Well, the rocket is a bit, how shall I put it, on the raw green side, but he has clearly decided it’s a small price to pay.
This is a great light meal which is actually pretty healthy and and incredibly simple. If you use less duck (half a breast per person) and it can be a great starter instead.
- 2 duck breasts skin on
- 2 pears peeled, cored and cut into eighths
- handful rocket
- 50 g roasted walnuts if not available, you can buy raw and easily roast them yourself
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsp extra virgin olive oil
- salt & pepper to taste
- The duck should be cooking at the same time as the pears. By the time the duck is rested all components should be ready to assemble the salad.
- Preheat the oven to 180 degrees while getting all the ingredients ready.
- Score the duck skin with a sharp knife but make sure not to pierce the skin. Score each breast about 5 times. Season skin side well with salt.
- Get a heavy base frying pan and put the duck, skin side down, into the cold pan with no oil or any other fat.
- Turn the heat up to medium (medium-high) and allow the pan to heat up and start cooking the duck. I leave it like that for 10 minutes. You will see the fat start to running out.
- After 9-10 minutes, season the meat side with salt and turn over for about 4 minutes.
- Most people would simply rest the duck for about 5-10 mins at this point and slice it up. You can totally do that. I put mine in the oven for another 5-10 minutes because I buy duck at the supermarket and I simply don't trust it. I would prefer it more cooked than the so-called ideal of pink, pink, pink. Mine is a bit less pink but I feel happier about it. So, the decision is yours.
- When done to your liking, slice the duck into thinnish slices so that it can easily be mixed with the rest of the salad.
- Heat another small heavy base frying pan with a bit of butter, ghee or some flavourless oil of your choice and saute the pear slices until the get a bit soft and caramelised on each side. The cooking of the pear should happen while the duck is frying.
- While pear slices are cooking, assemble the salad and make dressing.
- If you have raw walnuts, roast them now. Put them in a single layer on a baking sheet into the oven for around 10 minutes. Check every few minutes to make sure they don't burn. When they start to smell warm and roasted, they are pretty much done so take them out.
- Get a handful of rocket and place into a bowl. When the pears are done cooking (they are a bit tender but not mushy) combine them with the rocket. Add walnuts just before serving so they don't go soggy.
- Combine the mustard and vinegar with salt and pepper and mix really well. Add oil gradually while whisking so that it all blends together into a thick mixture. That's it.
- To the rocket and pears add the sliced duck breast. Then drizzle over the dressing (might need to be whisked some more if it's been standing round for a while). Mix salad well with the dressing. Sprinkle walnuts on top and serve.
