An enticing salad of thin sliced duck breast, hazelnuts, grapes and watercress served with golden fried parsnip batons.


  • 2 duck breasts

  • 1 tbsp olive oil

  • Flaked salt

  • Pepper

  • 1handfullof baby frisse lettuce

  • 1 cup grapes – cut in half seeds removed

  • ½ cup hazelnuts

  • 2 parsnips

  • ½ cup water cress washed and picked 40 ml extra virgin olive oil

  • 20 ml hazelnut oil

  • 25 ml verjuice


  • 1.

    Pre heat the oven to 180°C

  • 2.

    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.

  • 3.

    Wash the frisse and watercress, drain well and set aside.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Add the walnuts to the pan and place in the oven for 4 -5 minutes remove from the pan and set aside.

  • 7.

    Pour the tablespoon of olive oil into the same pan set over a moderate heat.

  • 8.

    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.

  • 9.

    Place into the oven for a further 4 minutes.

  • 10.

    Remove from the oven and the pan and rest for 3-4 minutes.

  • 11.

    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.

  • 12.

    Place the parsnips, walnuts and salad onto the plate and lay the duck slices into the salad.

  • 13.


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Posted by chipsReport
hi gary.
i realy enjoy your cooking show i love duck but only whole duck! could you recomend a orange sauce recipe that i can use.