Duck breast salad with walnut and raspberry dressing

The raspberry dressing complements the flavour of the duck in this sensational salad dish.

Recipe «Duck breast salad with walnut and raspberry dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 60g walnut halves, 4 duck breast fillets, 1 bunch rocket leaves, coarsely torn, 2 baby fennel, ends trimmed, shaved, 1 Granny Smith apple, cored, thinly sliced , 100g goat's cheese, crumbled, 60ml olive oil, 2 tbsp red wine vinegar , 2 tbsp frozen raspberries, softened and crushed, 1 tsp Dijon mustard, 2 tsp honey.

Ingredients:

• 60g walnut halves 
• 4 duck breast fillets 
• 1 bunch rocket leaves, coarsely torn 
• 2 baby fennel, ends trimmed, shaved 
• 1 Granny Smith apple, cored, thinly sliced 
• 100g goat's cheese, crumbled 
• 60ml olive oil 
• 2 tbsp red wine vinegar 
• 2 tbsp frozen raspberries, softened and crushed 
• 1 tsp Dijon mustard 
• 2 tsp honey 

Instructions

1. To make the raspberry dressing, combine the oil, vinegar, raspberries, mustard and honey in a screw-top jar and shake until well combined. Season with salt and pepper.
2. Preheat oven to 180C. Scatter walnuts over a baking tray. Bake for 6 minutes or until toasted. Remove from oven and set aside.
3. Season duck breasts well with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook the duck for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Cut duck across the grain into thin slices.
4. Combine the rocket, fennel and apple in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates. Sprinkle with walnuts and goat’s cheese and top with duck. Serve immediately.