Stefano’s warm salad of duck

Stefano’s warm salad of duck

By
From
Nuovo Mondo
Makes
1
Photographer
Alan Benson

Stefano: Jim’s salad is terrific. However, it leaves you with quite a bit of duck fat. That’s no problem because you can use it again and again for the same recipe or to cook such things as potatoes. My recipe is quick and easy and has no leftovers. It makes an ideal warm starter to a meal in the cooler months.

Ingredients

Quantity Ingredient
1 plump duck breast
salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp good-quality balsamic vinegar
mixed fresh salad leaves, to serve
salt and freshly ground black pepper
mustard fruits, to garnish

Method

  1. Preheat the oven to 180°C.
  2. Trim a bit less than half the fat and skin from the duck breast. With a sharp knife, make some incisions in the skin. Season lightly with salt and pepper.
  3. Heat the olive oil in an ovenproof frying pan over high heat. Add the duck, skin side down, and cook until the skin turns dark brown. Turn over and continue cooking for a couple of minutes. Turn the breast back over, transfer to the oven and cook for a further 7–9 minutes, depending on its size – press on the breast to see if it is firm. If not, firm, return to the oven for a few minutes, but be careful to not overcook it. Remove from the oven and rest for a couple of minutes. Once the pan has cooled, add the balsamic vinegar to the rendered duck fat and rest for a further 5 minutes.
  4. Arrange the salad leaves on a serving plate. Cut the duck breast in slices across the grain to maximise tenderness, collecting the juices and returning them to the pan. Arrange the duck on the salad.
  5. Return the pan to the heat to warm and emulsify the liquid. Stir until the juices and the vinegar are well combined. Pour over the duck, season with salt and pepper, and garnish with mustard fruits, to serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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