10 May 2012
- 10 baby beetroot
- 2 large waxy potatoes
- 3 tbsps duck fat
- Handful of fresh walnuts
- 1 tbsp liquid honey
- 3 tbsps olive oil
- 2 large duck breasts
- 3 cups fresh mixed salad leaves and herbs
- A few opal basil leaves and herb flowers to decorate
- 1 lemon, juice only
Prepare all the ingredients. Boil the baby beetroot in water until tender (about 25 minutes) then peel and cut into halves.
Peel and slice the potatoes and blanch in boiling water for 5 minutes. Melt the duck fat in a heavy frying pan and gently fry the potatoes until golden and tender.
Toss the walnuts in a roasting pan, coating with the honey and one tbsp of the oil and roast at 170°C for 5-7 minutes until they are crisp.
Slash the duck skin in a criss-cross pattern and generously season both sides with salt and pepper. Heat the remaining oil in a heavy frying pan and add the duck skin-side down. Reduce the heat to low and cook for 15 minutes until the skin is crisp and much of the fat has been released. Turn the breast over and cook for 2-3 minutes. Remove and allow the duck breasts to rest for 5 minutes before slicing.
To assemble the salad, wash the leaves and herbs, dry them carefully and spread on a large serving platter. Evenly scatter over the beetroot, potatoes, walnuts and duck slices. Finish with the basil leaves and flowers and drizzle a little of the hot duck fat and the lemon juice over everything. Serves 4. Wine match; chardonnay
Thanks to www.saveurduck.com Photo by Elizabeth Clarkson, Recipe by Lauraine Jacobs