Duck, pear and blue cheese salad
Ingredients red wine vinaigrette Method 1.Cook duck, skin-side down, in heated large frying pan about 5 minutes or until skin is browned and crisp.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 duck breast fillets (600g)
- 1 small red oak lettuce, trimmed
- 2 witlof (belgian endive) (250g), trimmed
- 1 medium pear (230g), halved, cored, sliced thinly
- 1 cup (100g) roasted walnuts
- 150 grams (5 ounces) soft blue cheese, crumbled
- red wine vinaigrette
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 teaspoons wholegrain mustard
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