This isn’t really a recipe, it’s too simple for that, but could there be a much simpler and tasty meal than a pan-fried, oven roasted duck breast on a bed of salad? The salad, well, that’s up to you, but I think spinach in particular works nicely with duck. The lettuce, tomato and crispy bacon bits give the dish a familiar BLT feel, while a sprinkling of brie in addition wouldn’t go a miss. Next time I do this, I’m going to try to make a dressing out of the duck fat and some fruity vinegar, as I think that would go so well with the rest of the dish.
- Duck breast
- Spring onion
- Streaky bacon
- You want to cook the duck according to the instructions. Forget the salad for now, just season the duck as you wish and then begin pan frying. I didn’t add any exotic spices or flavourings this time, just salt and pepper and scoring the skin before adding to the pan skin side down.
- While the duck cooks, you can start your salad. I went for a mixed layer of spinach and lettuce, a sprinkling of onion, a ring of tomatoes and some dots of avocado, but it’s up to you!
- When the duck skin is crispy and golden, and you’ve seared the other side for 30 seconds, add the duck to the oven to finish cooking according to the instructions, and then add the bacon to the pan. You want the bacon to be really crispy, so putting it in now gives you time.
- Allow the duck to rest, carve it up, plate up, and sprinkle over your bacon.