Roast Duck and Fig Salad
Ingredients
1 x Luv-a-Duck Roast Duck Breast
2 figs, quartered
4 baby beetroot, quartered
½ small radicchio, leaves separated and quartered
40g toasted hazelnuts, chopped
1 tbsp balsamic glaze
1 tsp balsamic vinegar
3 tbsp extra virgin olive oil
Salt & pepper
Products used
Method
- Preheat the oven to 190°C.
- Place the roast duck on a tray and heat in the oven for 10 minutes until warm.
- In a large bowl, add the balsamic glaze, balsamic vinegar, olive oil, salt and pepper.
- Remove the duck from the oven and allow to rest for a few minutes and then slice.
- Add the rest of the salad ingredients and sliced duck to the bowl and toss together.
Recipe by Justine Schofield and courtesy of Everyday Gourmet