Rocket, roasted pumpkin and hazelnut are the perfect backdrop to the beautiful glazed duck breasts.
- Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 5 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop and set aside in a bowl until required.
- Line a baking tray with non-stick baking paper. Place the pumpkin on the prepared tray and drizzle with 2 teaspoons of the oil. Season with salt and pepper. Bake in preheated oven for 7 minutes. Turn the pumpkin and bake for a further 7 minutes or until golden brown and tender. Remove from oven and set aside to cool slightly.
- Meanwhile, combine the soy sauce, honey and star anise in a small bowl. Brush the duck breasts with the soy-sauce mixture. Heat a large non-stick frying pan over medium-high heat. Add the duck breasts, skin-side down, and cook for 5-6 minutes or until golden brown and crisp. Turn and cook for a further 4 minutes for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Use a large sharp knife to cut the duck across the grain into thin slices.
- Combine the remaining oil, vinegar, mustard and sugar in a screw-top jar, and shake until well combined. Taste and season with salt and pepper.
- Place the rocket, roasted pumpkin and hazelnuts in a large bowl. Drizzle with dressing and gently toss until just combined.
- Divide the rocket, roasted pumpkin and hazelnut salad among serving plates. Top with duck slices and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set