Duck salad with grilled pear, rocket and red wine vinaigrette
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Cooking tools:
- Nonstick skillet
- Stove
- Grill pan
- Chef's knife
- Cutting board
- Plate
- Aluminum foil
- Mixing bowl
- Whisk
- Tongs
Ingredients
- 4 duck breasts
- 1/3 cup extra virgin olive oil
- 1 tbspn aged red wine vinegar
- 80g walnuts toasted and rubbed
- 200 g rocket leaves
- 2 pears, halved, cored, cut into wedges and grilled
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