Duck season has started here in Denmark and many amature huntesr are out shooting as many ducks as they can. For those of you who can’t shoot their own ducks, you can buy them in the supermarket. This is a easy way to serve together with a salad. Be sure and save the melted fat from the duck breast to fry potatoes in.
Duck Breast with Apple Walnut Salad 4 main course servings
4 (8-9 oz. duck breasts
Dressing: ½ cup walnut oil ir corn oil, 2 tbsp. apple cider vinegar, salt and freshly ground pepper
Salad: 1 cup rye bread or another dark bread, cut into small cubes or coarse breadcrumbs, ½ cup walnuts, 2 crisp apples, halved and cored, thinly sliced, 1 head Bibb lettuce or Butter lettuce 4 scallions, thinly sliced, ½ cup fresh flat-leaf parsley leaves
To make the duck breasts, trim of any extra skin and score fat in a cross-hatch pattern.
Heat a large sauté skillet over high heat until hot, add duck, skin side down, and cook for 8-10 minutes (depending on thickness of breast). Turn duck over, and cook 5-8 minutes. Remove duck from heat and let rest 3 minutes. .
To make the dressing, whisk oil and vinegar together in a small bowl. Season with salt and pepper. Set aside.
Preheat oven to 350°F.
To make the croutons, spread breadcrummbs on a small rimmed baking sheet; toast, stirring occasionally, until crisp, 6-8 minutes. Let cool; and set aside.
To make the walnuts, spread them on a small rimmed baking sheet, stirring occasionally, until golden brown, 5-6 minutes. Let cool, coarsely chop.
To serve, toss breadcrumbs, walnuts, apples, scallions, parsley and lettuce in a large bowl. Drizzle with dressing, toss again. Divide the salad among 4 plates. Slice the duck breast and arrange on plate next to salad.