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Serves
US | Metric
Ingredients
  • 2 duck breasts
  • 80 g bag spinach, watercress, beets and rocket
  • 2 spring onions
  • 1 big piece of cucumber
  • 1 handful of blackberries
  • 2 nectarines (pitted and chopped)
  • 1 handful of walnuts
  • 1 drizzle of extra virgin olive oil
  • 1 splash of balsamic vinegar
  • salt and pepper to taste
Crispy skin duck breast served on a summer fruit and walnut salad Crispy skin duck breast served on a summer fruit and walnut salad

Crispy skin duck breast served on a summer fruit and walnut salad

This is a beautiful combination of flavours and is a great low carb option for someone looking to maintain lean body mass or lose weight.

Prep 15 minutes
Total 30 minutes

For the duck breasts:

  1. Bring the duck breasts to room temperature for 30 minutes  
  2. Score the skin with a sharp knife before seasoning the skin side only with a good pinch of salt and pepper. Place skin side down in a cold frying pan and place it on medium-high heat. Cook for 6 minutes.
  3. After 6 minutes, season the flesh side of the duck with salt and pepper before turning and cooking for a further 5 minutes.
  4. Remove the duck from the pan to rest for 5 minutes before slicing.

For the salad:

  1. Wash and chopped all the vegetables and nectarine. Add to the plate along with the blackberries and walnuts.
  2. Add a drizzle of extra virgin olive oil, balsamic vinegar and season with salt and pepper.
  3. Slice the duck and place on top of the salad.
  4. Enjoy ;)


Crispy skin duck breast served on a summer fruit and walnut salad Crispy skin duck breast served on a summer fruit and walnut salad

Crispy skin duck breast served on a summer fruit and walnut salad

This is a beautiful combination of flavours and is a great low carb option for someone looking to maintain lean body mass or lose weight.

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 duck breasts
  • 80 g bag spinach, watercress, beets and rocket
  • 2 spring onions
  • 1 big piece of cucumber
  • 1 handful of blackberries
  • 2 nectarines (pitted and chopped)
  • 1 handful of walnuts
  • 1 drizzle of extra virgin olive oil
  • 1 splash of balsamic vinegar
  • salt and pepper to taste

For the duck breasts:

  1. Bring the duck breasts to room temperature for 30 minutes  
  2. Score the skin with a sharp knife before seasoning the skin side only with a good pinch of salt and pepper. Place skin side down in a cold frying pan and place it on medium-high heat. Cook for 6 minutes.
  3. After 6 minutes, season the flesh side of the duck with salt and pepper before turning and cooking for a further 5 minutes.
  4. Remove the duck from the pan to rest for 5 minutes before slicing.

For the salad:

  1. Wash and chopped all the vegetables and nectarine. Add to the plate along with the blackberries and walnuts.
  2. Add a drizzle of extra virgin olive oil, balsamic vinegar and season with salt and pepper.
  3. Slice the duck and place on top of the salad.
  4. Enjoy ;)