Recipe: Duck Breast Salad with Apple and Bacon

You can multi-task all the elements of this dish at same time to get it on the table in under 20 minutes.

Ingredients:

Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • grind of black pepper and grind of salt
  • 2 tbsp fresh parsley, chopped

Method:

  • Preheat oven to 200 degrees.
  • Lay bacon flat on a baking tray, place in oven and cook for approximately 15 minutes, turning half way.
  • For fresh duck breast, place breast skin side down in a cold oven proof frypan and turn heat on to medium/high.  Saute for approximately 10 minutes until skin is crispy.
  • Flip breast and sear for another minute, then place in oven and roast for approx 4-6 minutes.
  • Whilst duck is cooking and then resting, make vinaigrette by placing all ingredients in a jar and shaking well.  Place lettuce in two bowls, add apples and cooked bacon.  Add sliced duck breast to top of salad and pour over vinaigrette and serve.  You could also add some walnuts or dried cranberries to the salad.
For smoked duck breast, gently heat skin-side down in a fry pan for about 4 minutes, then flip and heat for 2 minutes.  Slice and serve on top of salad.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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