Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (about 175g each) duck breast fillets

  3. 100g green beans, trimmed, halved

  4. 100g Italian flat beans, trimmed, halved

  5. 100g sugar snap peas, trimmed

  6. 1 cup (150g) fresh or frozen peas

  7. 2 tbs hazelnut oil

  8. 1 1/2 tbs raspberry vinegar

  9. 2 tsp Dijon mustard

  10. 1/3 cup (55g) toasted hazelnuts, coarsely chopped

  11. 1 cup watercress sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Heat a large frying pan over high heat. Season the duck well with salt and pepper. Cook for 2 minutes each side or until golden and the skin is crisp. Transfer to an oven tray, roast in preheated oven for 5 minutes for medium or until cooked to your liking. Remove from oven and cover with foil. Set aside for 5 minutes to rest.

  2. Meanwhile, cook the green and flat beans, sugar snap peas and peas in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

  3. Combine the oil, vinegar and mustard in a jug and whisk until well combined. Season with salt and pepper.

  4. Combine bean mixture, hazelnuts and watercress in a large bowl. Drizzle with dressing and gently toss to combine. Spoon among serving plates. Thickly slice the duck breasts and place on top of the salad. Serve immediately.


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