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Home > Recipes > Duck breast salad with nectarines and roquefort

Duck breast salad with nectarines and roquefort

Angela Casley

Publication: Viva

Viva

Ratings: 5.0 / 5 FROM 1

Duck breast salad with nectarines and roquefort

5.0 / 5 FROM 1

This is the perfect dish to share, and makes the most of summer's nectarines.

Ingredients

2 Duck breasts
¼ tsp Cloves
1 tsp Chinese five spice
1 to taste Salt and freshly ground black pepper
2 Tbsp Runny honey
4 Nectarines, stones removed, quartered
2 Spring onions
1 bag Salad greens
1 cup Fresh herbs, left whole
100 g Roquefort, crumbled

Dressing

3 Tbsp Olive oil
1 tsp Dijon mustard
1 Tbsp Red wine vinegar

Directions

  1. Score the duck breast with a sharp knife. Rub in the cloves, five-spice, salt and pepper. Let them sit for 30 minutes at room temperature. Preheat oven to 180C.
  2. Heat an ovenproof frying pan to a medium heat. Place the duck breasts skin-down in the pan for 2-3 minutes or until brown and golden, turn and brown the other side.
  3. Drizzle with the honey and place straight into the oven for 8-10 minutes, or until cooked to your liking. Remove and set aside.
  4. In a large bowl, place the nectarines, spring onions, salad greens, herbs and Roquefort. Toss the dressing through.
  5. On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad.

Dressing

  1.  Mix 3 Tbsp olive oil, 1tsp Dijon mustard, 1 Tbsp red wine vinegar.
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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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