In this simple recipe, pan-fried duck breast is served on a bed of salad leaves, along with walnuts, a zingy dressing, smoky cheese and slices of apple. Serve as a rather substantial starter or for a fancy lunch.
- 2 duck breasts, skin on
- Salt and pepper
- 1/2 tsp. smoked paprika
- 200g lamb's lettuce (or any green leaves)
- Small bunch fresh chives
- Small handful walnuts
- 100g smoked parmesan (or any hard cheese), grated
- 2 apples
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. red wine vinegar
Score the duck breasts and season with salt, pepper and paprika. Cook skin side down in a frying pan until the fat renders down, over a medium heat, for around 6-7 minutes. Flip and cook for 5-6 minutes, or until cooked to your liking. Leave to rest while you prepare the salad, then slice thinly on the diagonal.
Core the apples and slice into thin wedges. Arrange lamb's lettuce on two plates, and scatter with snipped chives and walnuts. Arrange the apples over the salad leaves and layer with the duck slices.
Whisk the oil and vinegar together and season to taste. Drizzle over the salad, then finish with the smoked cheese.