This article was written for Annabel & Grace, which is now part of Rest Less.
I think one of the tastiest flavours you can treat yourself to is duck and this Duck Breast with Green Bean & Walnut Salad does it proud. If I ever see duck breasts on special offer in the supermarket, I always pick up a couple of packs and freeze them. I am one of those people who like fruit with meat – not to everyone’s taste I know – but this particular recipe has a dash of that in as much as it uses raspberry vinegar, for an extra touch of sweetness. The richness of the duck goes brilliantly with crisp green beans and the sweetness of the cherry tomatoes.
DUCK BREAST WITH GREEN BEAN & WALNUT SALAD
Ingredients serves 2
1tbsp olive oil
2 duck breast fillets, skin on, scored
200g fine green beans, trimmed
Handful walnuts (recommend large handful as super delish)
10 cherry tomatoes
Drizzle raspberry (or red wine) vinegar OR juice of a small fresh orange
Few baby spinach or rocket leaves
How to prepare
Place the duck breasts, skin side down into a hot frying pan (no oil required). Cook for 5 mins or so until the skin is caramelised and crispy. Then turn over, cook for a further minute (for rare) or 2-3 mins (medium rare). I cannot recommend rare duck breast highly enough – it is super tender, juicy and tasty when served. Remove from pan and leave to rest. Just before serving, carve into thin slices.
Toss the walnuts into the pan to caramelise in the duck fat. When hot and browned, remove and drain on kitchen paper.
Steam the green beans for a couple of minutes until al dente.
Plate up by putting a layer of baby spinach or rocket leaves on each plate. Top with the beans, then the duck slices and cherry tomatoes. Drizzle over the vinegar or orange juice. Season with rock salt and freshly ground pepper. Scatter over the toasted walnuts and indulge yourselves!
More mouthwatering duck recipes here