Duck pear and walnut salad

Duck, pear and walnut salad

This delicious main-meal salad has plenty of crunch

By , 25 September 2017

(4 votes)

Duck, pear and walnut salad
  • 25 Mins

  • Serves: 2

Nutritional Info
Each 284g serving contains
  • Energy

    1866KJ

    446KCAL

    22%
  • Fat

    31.0g

    high

    44%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    12.2g

    low

    14%
  • Salt

    0.80g

    low

    13%
of your reference intake.
Typical energy values per 100g: 657kJ/157kcal.
Ingredients
  • 3tbsp rapeseed oil, plus 1tsp for frying
  • 1tbsp white wine vinegar
  • 2tsp Dijon mustard
  • 1tsp clear honey
  • 50g bread cubes
  • 1-2 cloves garlic, finely chopped
  • 25g walnut halves
  • 190g bag mixed baby leaf salad
  • 1 small pear, quartered, cored and sliced
  • 1 Extra Special British Duck Breast Steak, cut into thick strips
Method
  • Mix together 2tbsp of the rapeseed oil with the vinegar, mustard and honey. Season, stir well and set aside.

  • To make croutons, gently fry the bread and garlic in 1tbsp of the rapeseed oil until golden and crisp. Set aside.

  • Add the walnuts to the pan and cook, stirring frequently, for 1-2 mins until toasted. Cool slightly then roughly chop. Add to the baby leaf salad in a serving bowl.

  • Cook the pear in a griddle or frying pan with 1tsp rapeseed oil for 3-4 mins, turning over once or twice until golden. Add to the salad.

  • Cook the duck breast in the griddle pan for 3-5 mins, turning over once. Add to the salad with the dressing and toss well before serving.