Demonstrated in store by “Dean Smith” using my Le Creuset Grill.
- 4 fresh duck breasts
- Sea salt
- 4 Witloff
- Hand full of rocket leaves
- 1 Ripe pear
- 100g walnuts
- 100g parmesan cheese shaved
- Rind from 1 orange
- Walnut oil
- White balsamic condiment
- 400g kipfler potatoes
Preheat a cast iron grill plate/pan over medium heat.
Wash and peel kipflers and boil until tender, cool and set aside.
Season duck breasts with sea salt and place skin side down onto grill.
Leave skin side down until skin is crispy 10-12 min. turn over and turn heat off to finish cooking.
While duck is cooking prepare salad. In a mixing bowl place rocket, witloff, toasted walnuts, sliced pear & shaved parmesan. Preheat a nonstick pan and add a little duck fat. When fat is hot and smoking, add the sliced kipflers and toss until golden brown. Season with salt and pepper and add to salad. Dress salad with white balsamic and walnut oil, slice duck over salad and serve.
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