Recipe Sections
4
Salsa Verde is a versatile condiment which goes especially well with duck.
4 Luv-a-Duck duck breasts
1 bunch parsley, leaves only
100g capers
4 anchovy fillets
1 tbsp Dijon mustard
3 garlic cloves
2 tbsp red wine vinegar
Salt
Olive oil
To cook the duck breast:
Using a sharp knife score the skin evenly about four or five times. Lightly season the duck portions with a little salt and freshly ground pepper.
Heat a fry pan. When the pan is hot place the breasts in skin side down and cook for 3 - 4 minutes until the skin begins to brown.
Turn over and cook for 1-2 minutes and then place into a hot oven 200C for approximately 10 mins.
When cooked rest them for about 10 mins, this will allow the juices to settle.
Salsa Verde
Place all the parsley leaves in a food processor and pulse until finely chopped.
Add the capers, anchovies, mustard and garlic and mix in food processor.
Slowly drizzle in the oil and vinegar. The salsa should not be too liquid. Season with the salt. Transfer to a sterilized jar and refrigerate.
Spoon a couple of tablespoons os salsa verde onto each plate and top with sliced duck breast. Serve with dressed butter lettuce leaves.