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.
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.