Ingredients

• 1 x 380g Luv-A-Duck Fresh Duck Breasts
• Salt and pepper, to taste
• 125g round Brie Cheese
• 1 Bosc Pear
• 60g Rocket
• ¼ cup Walnuts, toasted and roughly chopped

Dressing:

• 1 Tbsp Honey
• ¼ cup Extra Virgin Olive oil
• 2 Tbsp Balsamic Vinegar

Products used

Fresh Duck Breasts

Method

Preheat the oven to 190°C and line a baking tray. Season the duck with salt and pepper.

Place the duck skin down into a cold pan, and then place on medium heat on the stove top. Cook for 6-8 mins to allow the fat to render. Then remove the duck and place it on the baking tray and roast for 8-10min. Remove from the oven and allow to rest for 10 mins.

Make the dressing by combining the honey, olive oil and balsamic vinegar in a jar with an airtight lid, shake the jar for 1 min to emulsify the mixture.

Meanwhile thinly slice the pear and brie. Place the pear, brie, walnuts, rocket into a bowl. Slice the duck and add into the salad. Drizzle dressing over the top.

Products used

Fresh Duck Breasts

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