Name: Duck, roasted pear and almond salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 duck breasts; 1 teaspoon sesame oil; 2 pears; 2 teaspoon oil; 3 rashers bacon; 1 bag cos lettuce; 1 lebanese cucumber; 1/4 cup chopped, roasted, unblanched almonds; Dressing; 1/4 cup raspberry vinegar; 2 teaspoon dijon mustard; 1/4 cup avocado oil; 1 teaspoon sugar; 1/2 teaspoon iodised salt; freshly ground black pepper

Ingredients

2 duck breasts

1 teaspoon sesame oil

2 pears

2 teaspoon oil

3 rashers bacon

1 bag cos lettuce

1 lebanese cucumber

1/4 cup chopped, roasted, unblanched almonds

Dressing

1/4 cup raspberry vinegar

2 teaspoon dijon mustard

1/4 cup avocado oil

1 teaspoon sugar

1/2 teaspoon iodised salt

freshly ground black pepper

Method

Duck, roasted pear and almond salad

1.Rub duck breast skin with sesame oil. Grill on a barbecue or under a hot grill for 5 to 10 minutes, turning often. Leave centre of duck meat slightly pink. Cover and leave until ready to make salad.

2.Cut pears into quarters, remove cores and cut each quarter in half again. Brush with oil and grill for 5 to 6 minutes or until golden, turning often.

3.Grill bacon until crisp. Chop roughly. Arrange lettuce on a serving platter. Chop cucumber roughly. Slice duck breasts.

4.Arrange cucumber, duck, pear slices and bacon over lettuce. Scatter nuts over and pour over dressing.