An enticing salad of thin sliced duck breast, hazelnuts, grapes and watercress served with golden fried parsnip batons.
Pre heat the oven to 180°C
Make the dressing for the salad by mixing the extra virgin olive oil, verjuice in a small bowl, add a pinch of pepper and flaked salt and the walnut oil, whisk to incorporate. Set aside.
Wash the frisse and watercress, drain well and set aside.
Score the skin of the duck lightly with the tip of a small sharp knife, season with a good pinch of flaked salt and a few twists of pepper.
Peel the parsnips and cut into batons, pour a little olive oil into a good non stick pan, put in the parsnips and fry gently until they have coloured evenly and a light golden brown on all sides.
Add the walnuts to the pan and place in the oven for 4 -5 minutes remove from the pan and set aside.
Pour the tablespoon of olive oil into the same pan set over a moderate heat.
Place the duck breasts into the pan skin side down and cook for approximately 4 minutes or until the skin has rendered and is golden brown.
Place into the oven for a further 4 minutes.
Remove from the oven and the pan and rest for 3-4 minutes.
To present slice the duck into thin slices, toss the salad with a little of the dressing, add the grapes and season with a little salt and pepper.
Place the parsnips, walnuts and salad onto the plate and lay the duck slices into the salad.
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