Seared Duck Breast with Salad

Hav­ing used the duck legs you need to make good use of the breasts and Ric­cardo has come up with a quick and sim­ple dish.

Field and Game - - BUSH TO BANQUET -

Duck Breast

Sea­son on the skin side with salt and pep­per.

Pan sear the duck breast skin side down in a hot pan for 3 min­utes.

Turn the breast over and place the pan in an oven at 220°C for a fur­ther four min­utes. Al­low the breast to rest for 5 min­utes be­fore slic­ing.


• 80 g rocket leaves

• 30 g pis­ta­chio pesto

• 10 ml olive oil •

20 g freshly crushed pis­ta­chio. Mix in­gre­di­ents and sea­son to taste with salt and pep­per

• 1 bunch of picked basil

• 1 clove gar­lic

• 1 tsp salt

• 5 g pis­ta­chio

• 150 ml olive oil

• 50 g grated parme­san Blend all in­gre­di­ents un­til you have a fine paste and mix through the salad.

Add the slices of duck breast to the salad and gar­nish with 5 semi-dried toma­toes as a gar­nish.

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