Duck, ruby red grapefruit and fig salad
SERVES 4 AS AN ENTREE OR 2 AS A MAIN PREP AND COOK TIME 30 MINUTES
2 (400g) Luv-A-Duck Fresh Duck Breasts
1 tablespoon brown sugar
2 (700g) ruby red grapefruits, segmented
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic condiment 100g mixed salad leaves
4 medium (120g) ripe figs, quartered
¼ cup (35g) honey macadamias, chopped
1 Preheat the oven to 200°C (180°C fan-forced).
2 Pat the duck breasts dry. Score the skin 5mm apart (Step 2, below). Season the duck skin with salt.
3 Heat a dry medium frying pan over medium heat. Cook the duck, skin-side down, for 4 minutes or until the skin is golden. Turn; cook for another minute. Transfer duck to a shallow roasting pan, skin-side up. Cool slightly. Rub brown sugar over skin. Roast for 8-10 minutes for medium, or until done as desired. Transfer to a plate; rest, uncovered, for 5 minutes.
4 Meanwhile, to make dressing, squeeze juice from one grapefruit. Segment the remaining grapefruit. Combine the juice, oil and condiment in a jar; shake well. Season to taste with salt and pepper.
5 Slice duck; divide the leaves, grapefruit and figs between plates. Top with duck slices and sprinkle with nuts. Drizzle with the dressing. Not suitable to freeze or microwave.