Duck Breast with Salsa Verde
Salsa Verde is a versatile condiment which goes especially well with duck.
Ingredients
4 Luv-a-Duck Fresh Duck Breasts
1 bunch parsley, leaves only
100g capers
4 anchovy fillets
1 tbsp dijon mustard
3 garlic cloves
2 tbsp red wine vinegar
Salt
Olive oil
Products used
Method
To cook the duck breast:
- Preheat the oven to 190C.
- Using a sharp knife score the skin and season with salt and pepper.
- Heat a pan until you can feel moderate heat and place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes.
- Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at least 5 minutes before slicing into it.
Salsa verde
- Place all the parsley leaves in a food processor and pulse until finely chopped.
- Add the capers, anchovies, mustard and garlic and mix in food processor.
- Slowly drizzle in the oil and vinegar. The salsa should not be too liquid. Season with the salt. Transfer to a sterilized jar and refrigerate.
- Spoon a couple of tablespoons os salsa verde onto each plate and top with sliced duck breast. Serve with dressed butter lettuce leaves.