Duck Breast Salad with Figs, Walnuts & Bambini Bocconcini

Ingredients

2-3 Duck Breast

6-8 Figs

½ Radicchio

100gm Bambini Bocconcini

½ Cup Toasted Walnuts

½ Cup Baby Red Sorrel Leaves

Stick Fig Syrup

Olive Oil

Black Pepper

Sea Salt

Method

Prepare the duck breasts, remove from the packaging and pat dry with paper towel. Score the skin with a very sharp knife at half centimetre intervals, sprinkle with sea salt (Allow the duck breasts to come to room temperature before cooking)

To cook the duck breasts, heat a frypan over a medium heat. Once the pan is hot place the duck breasts skin side down in the pan, reduce the heat slightly and allow to cook until the fat has rendered and the skin is crispy and golden, approximately 10 minutes. Turn the duck breasts and cook for a further 3-4 minutes on the breast side. Remove from the pan and allow to rest for 10 minutes.

While the duck breast is resting prepare the salad. Wash and roughly chop the radicchio, arrange on individual plates or a serving platter, halve or quarter the figs and add to the radicchio, sprinkle over the toasted walnuts and bambini bocconcini.

Slice the duck breasts and add to the salad, garnish with the baby red sorrel leaves, drizzle with the sticky fig syrup and olive oil, grind over some black pepper.

Cook’s Tip

The sticky fig syrup maybe substituted for balsamic vinegar or balsamic glaze

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