Duck Breast With Warm Cherry Tomato And Balsamic Salsa.
4 x Gourmet Direct Duck Breasts dried and scored diagonally
Sea Salt and a little lemon juice
½ a Red onion sliced thinly
4 cloves fresh Garlic peeled & diced
12 Cherry Tomatoes sliced in half (Can substitute well flavoured Tomatoes of any variety)
2 Tbsp Balsamic Vinegar or 1 Tbsp Balsamic Drizzle + 1 Tbsp warm water
1 Tbsp Olive Oil
Black Pepper and Sea Salt to taste
2 Tbsps fresh Italian herbs - Marjoram/Oregano/Basil - or 1 Tbsp good quality dried
Method:
Pat Duck Breasts dry with a paper towel to remove as much moisture as you can. Score the skin diagonally then rub Sea Salt over the surface. Squeeze a little lemon juice on top and leave to reach room temp.
Heat some Olive Oil in a pan and add a knob of butter if you wish. When medium heat is reached add the Red Onion and garlic and toss to soften. Add the Tomatoes and continue to heat through. Season with Salt and Pepper. Add the Balsamic and herbs and after taste testing, set aside to rest while you cook the Duck.
Preheat the Oven to 160°C
Heat a clean pan to medium HOT. Add the Duck skin side down and cook for a full 5 minutes on that side. Reduce the heat slightly if the skin is darkening too quickly. Flip the Duck and continue cooking for three or four minutes before resting in a warm oven for 10 minutes. This will render the Duck pink. If you like it well done, rest it longer in the oven.
Slice the Duck diagonally to serve over rocket salad greens. Spoon the Salsa over the meat.
This is wonderful with roasted potatoes using a little Duck Fat to ensure maximum flavour and crispy texture.
Serves 4
© Copyright 2005 Gourmet Direct Limited
WHAT OUR CUSTOMERS SAY
COOKING TIPS
WHAT'S NEW
SPECIALS
JOIN OUR NEWSLETTER
CORPORATE GIFTS
GET A CATALOGUE
