Duck-Breast Salad with Beetroot, Greens, Potatoes and Walnuts
( SERVES 4 )

Duck-Breast Salad with Beetroot, Greens, Potatoes and Walnuts
Lauraine Jacobs

Listener 10/3/2012

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Ingredients

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10 Baby beetroots
2 Waxy potatoes
3 tbsp Duck fat
½ cup Walnuts
1 tbsp Honey
3 tbsp Olive oil
2 Duck breasts
1 to taste Salt & freshly ground pepper
3 cups Salad greens
6 to serve Basil leaves
1 Lemon

Directions

  1. Prepare all the ingredients. Boil the beetroot in water until tender (about 25 minutes), then peel and cut in half. 
  2. Peel and slice the potatoes and blanch in boiling water for 5 minutes.
  3. Melt the duck fat in a heavy frying pan and gently fry the potatoes until golden and tender. 
  4. Toss the walnuts in a roasting pan, coating with the honey and a tablespoon of the oil, then roast at 170 degC for 5-7 minutes until crisp. 
  5. Slash the duck skin in a criss-cross pattern and generously season both sides with salt and pepper. 
  6. Heat the remaining oil in a heavy frying pan and add the duck skinside down. 
  7. Reduce the heat to low and cook for 15 minutes until the skin is crisp and much of the fat has been released. 
  8. Turn the breast over and cook for 2-3 minutes. Remove and allow the meat to rest for 5 minutes before slicing.
  9. To assemble the salad, wash and dry the leaves and herbs, then spread over a large serving platter. 
  10. catter the beetroot, potatoes, walnuts and duck slices over the top. 
  11. Finish with basil leaves and flowers, then drizzle a little hot duck fat and the juice of one lemon over everything.

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