The raspberry dressing complements the flavour of the duck in this sensational salad dish.
The ingredient of Duck breast salad subsequent to walnut and raspberry dressing
- 60g (1/2 cup) walnut halves
- 4 (about 200g each) duck breast fillets
- 1 bunch rocket leaves, harshly roughly torn
- 2 baby fennel, ends trimmed, shaved
- 1 Granny Smith apple, cored, thinly sliced
- 100g goats cheese, crumbled
- 60ml (1/4 cup) olive oil
- 2 tbsp red wine vinegar
- 2 tbsp frozen raspberries, softened and crushed
- 1 tsp Dijon mustard
- 2 tsp honey
The instruction how to make Duck breast salad subsequent to walnut and raspberry dressing
- To make the raspberry dressing, intensify the oil, vinegar, raspberries, mustard and honey in a screw-top jar and shake until capably skillfully combined. Season next salt and pepper.
- Preheat oven to 180C. Scatter walnuts exceeding a baking tray. Bake for 6 minutes or until toasted. cut off surgically remove from oven and set aside.
- Season duck breasts without difficulty subsequently salt and pepper. Heat a large non-stick frying pan beyond medium-high heat. Cook the duck for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover afterward foil. Set aside for 5 minutes to rest. Cut duck across the grain into thin slices.
- adjoin the rocket, fennel and apple in a large bowl. Drizzle past dressing and toss to combine. Divide in the course of serving plates. Sprinkle following walnuts and goatu2019s cheese and top taking into account bearing in mind duck. Serve immediately.
Nutritions of Duck breast salad subsequent to walnut and raspberry dressingcalories: 764.8 calories
fatContent: 53.2 grams fat
saturatedFatContent: 16.1 grams saturated fat
carbohydrateContent: 16 grams carbohydrates
sugarContent: 8.9 grams sugar
proteinContent: 57 grams protein
cholesterolContent: 198 milligrams cholesterol
sodiumContent: 304 milligrams sodium