The pickled grapes add little pops of tangy fruitiness to the roast duck, while the leftover rendered duck fat makes great roast potatoes the next day.
Recipe: Roasted duck breast salad with pickled grapes & mixed leaves
Roasted duck breast salad with pickled grapes & mixed leaves
serves 4 as a starter
2 cups mixed grapes
1 cup white wine vinegar
4 tbsp white sugar
2 tsp fine salt
2 star anise
6 allspice berries
1 cinnamon stick
2 duck breasts
4 cups mixed salad leaves
⅓ cup extra virgin olive oil
¼ cup grape pickling liquid
1 tsp honey
½ shallot, finely chopped
sea salt & cracked black pepper
Place the grapes into a medium bowl, cutting the larger ones in half. Place the vinegar, sugar, salt, spices and 1 cup of water into a small saucepan and bring to the boil. Pour the liquid over the grapes, allow to cool to room temperature, cover and place in the refrigerator to chill.
Preheat oven to 200C. Season duck breasts with salt & pepper and place skin side down in a cold non-stick pan. Cook over medium heat, draining excess fat as it renders*. Cook for about 10 minutes or until the skin is golden and very little fat continues to render. Transfer the duck onto an oven tray, skin side up and roast in the oven for 8 minutes. Set aside to rest for 10 minutes.
Place dressing ingredients into a small jar, fasten the lid and shake to emulsify. Lightly dress the salad leaves with the dressing in a medium bowl.
To serve, thinly slice the duck breast and arrange on a serving plate. Place the salad leaves on the plate and scatter with the drained pickled grapes.
*Keep rendered duck fat in a sealed container in the fridge to use as a substitute cooking fat.
This recipe first appeared in the March 2021 issue of SALIFE magazine.
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