Duck breast salad with nectarines and roquefort
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
- 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.
- 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.
- Drizzle with the honey and place straight into the oven for 8-10 minutes, or until cooked to your liking. Remove and set aside.
- In a large bowl, place the nectarines, spring onions, salad greens, herbs and Roquefort. Toss the dressing through.
- On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad.
Dressing
- Mix 3 Tbsp olive oil, 1tsp Dijon mustard, 1 Tbsp red wine vinegar.
http://www.bite.co.nz/recipe/7787/Duck-breast-salad-with-nectarines-and-roquefort/
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