Duck salad with capers, almonds and roasted peppers
Ingredients:2 Duck breast
2 Red peppers
1 bunch Asparagus
50g Sliced almonds
1 tbsp Capers
1 bunch Rocket
splash Balsamic
Method:
- Clean duck breast and score the fat side with a sharp knife season with sea salt and black pepper
- Cut peppers in half and deseed, cut into quarters and toss with olive oil and balsamic vinegar and roast in a pre heated oven
- Prep the asparagus and toss in olive oil and grill or roast in a hot oven
- cook the duck skin side down in a dry pan and render the fat until golden and crisp, pour out some of the fat and flip the duck over and cook the flesh side until pink
- Add the almonds and capers to the duck pan and toast until golden, let the duck breast rest for a couple of minutes before carving
- Assemble peppers and asparagus on plate add carved duck, dress rocket in some lemon and olive oil. Spoon over almonds and capers.
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