Duck & Pineapple Salad
| Published: 12th August 2008 12:31 |
Duck and Pineapple Salad with Oriental Dressing
- 1 large duck breast
- 2 slices of fresh pineapple
- Mixed salad leaves
- 1 small avocado, peeled and sliced
- Salt and pepper For the dressing
- 2 tbls olive oil
- 1 tsp sesame oil
- 1 tsp sesame seeds
- A pinch of chilli flakes
- 2 tsp balsamic vinegar
Method
1. Slash the skin of the duck, diagonally in both directions to form a diamond pattern. Place the duck, skin side down, in a hot frying pan and cook over high heat for 1-2 minutes until the skin is brown and the fat is beginning to run. Reduce the heat to low and turn the duck, cover the pan and cook gently for another 10 minutes on each side. This will leave the duck slightly pink in the centre. Remove the duck from the pan and leave to rest for a few minutes.
2. Meanwhile make the dressing by whisking or shaking all the ingredients together.
3. To serve, place a handful of salad leaves in the centre of a plate, add the avocado and pineapple and drizzle with the dressing. Carve the duck into thin slices (be careful where you do this as there will be a lot of juice running from the meat). Place the duck on top of the salad and pour the juices over the top. Season with salt and pepper.
Serves: 2
Preparation time: 10 minutes
Cooking time: 25 minutes
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