Name: Duck, pear and blue cheese salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 duck breast fillets (600g); 1 small red oak lettuce, trimmed; 2 witlof (belgian endive) (250g), trimmed; 1 medium pear (230g), halved, cored, sliced thinly; 1 cup (100g) roasted walnuts; 150 gram (5 ounces) soft blue cheese, crumbled; red wine vinaigrette; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) red wine vinegar; 2 teaspoon wholegrain mustard

Ingredients

4 duck breast fillets (600g)

1 small red oak lettuce, trimmed

2 witlof (belgian endive) (250g), trimmed

1 medium pear (230g), halved, cored, sliced thinly

1 cup (100g) roasted walnuts

150 gram (5 ounces) soft blue cheese, crumbled

red wine vinaigrette

1/4 cup (60ml) olive oil

1/4 cup (60ml) red wine vinegar

2 teaspoon wholegrain mustard

Method

1.Cook duck, skin-side down, in heated large frying pan about 5 minutes or until skin is browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Drain on absorbent paper; slice thinly.

2.To make red wine vinaigrette, place ingredients in screw-top jar; shake well.

3.Place duck in large bowl with lettuce, witlof, pear and nuts; toss gently to combine. Drizzle salad with vinaigrette; sprinkle with cheese.

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