Recipe – Duck & Peach Salad

Duck & Peach Salad - Recipe - Food-Wine-Travel with Roberta Muir
I’m not generally a fan of meat and fruit together, but duck seems to be an exception … it works well with cherries, oranges and, in this case, delicious summer peaches. Duck breasts are surprisingly easy to cook, though as a short-cut you could buy a whole duck from a Chinese barbecue shop and shred the meat from it. The peaches for this duck and peach salad need to be ripe enough to have flavour, but still firm enough that you can easily peel and slice them. Pinot noir, is a great match with duck; but it’s a challenging grape to grow and there are very few under $30 I’ve enjoyed, Spinifex Pinot Noir is a delicious exception and perfect with this salad.

Serves 4 as an entrée

Ingredients
  • 2 duck breasts
  • Salt flakes, to taste
  • 1 red oak leaf lettuce
  • ½ red onion, very finely sliced
  • 1 firm white peach, peeled and finely sliced
  • 1 firm yellow peach, peeled and finely sliced
  • ¼ cup chopped roasted hazelnuts

Apple & Ginger Vinaigrette

  • ¼ cup grape seed oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon soy sauce
  • ½ teaspoon juice from grated ginger
  • Salt flakes, to taste
Method
  1. Preheat oven to 200°C.
  2. Pat the skin of the duck breasts dry with paper towel and criss-cross the skin with fine diagonal score marks all the way through without cutting into the meat.
  3. Salt generously.
  4. Heat an ovenproof frying pan over medium-high heat.
  5. Add duck, skin side-down, and cook for 4 minutes or so, pouring off the fat as it melts, until skin is golden.
  6. Turn duck over and transfer pan to the oven for about 6 minutes, until cooked to your liking. Remove from pan to a warm plate and set aside in a warm place for a few minutes.
  7. Meanwhile, make Apple & Ginger Vinaigrette: shake all Ingredients together in a screw top jar.
  8. Break lettuce into pieces and toss with onion and just enough Apple & Ginger Vinaigrette to coat. Arrange on a serving plate.
  9. Slice duck and arrange on top of lettuce with peach slices.
  10. Scatter with hazelnuts and serve.

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Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
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The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
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Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
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Katrina (Arncliffe, NSW)
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I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
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Nathan (Manly, NSW)
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Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
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Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
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