Duck Salad

I love it when something like duck breast is on sale and its a luxury I don’t normally have and I had it in the freezer waiting for the perfect day to cook it. Well today was that day.  This was a fantastic dish and I will be using the dressing again on other meat.

To cook duck: Pat dry skin then score then sprinkle with sea-salt, into medium heat pan skin side down for 5 minutes then turn and cook for 2 minutes. *Keep any fat for cooking potato or sauce. Transfer duck into warm oven dish that has been in the oven  Pre-heating (Heat oven 190*C) cook for 10minutes turn off heat and rest meat 5minutes before slicing into 5 slices. Arrange on top of salad and serve with dressing in ramekin.

To Make Salad : Add rocket, grapes, grana Padano flakes and cuke in bowl and toss then plate.

To make Sauce : heat saucepan that had duck in it with 1Tb of each balsamic vinegar, apple cider vinegar and maple syrup and cook until heated through then put into ramekin to serve.

Duck Salad with Balsamic, Apple Cider Vinegar and Maple Syrup Dressing
Red Seedless Grape Salad with Grana Padano Flakes, Vegepod Rocket, Cuke


Beetroot Puree with Pan Seared Duck

I was able to pick up some duck breasts on sale and hubby doesn’t like duck so I took the opportunity to treat myself to a nice duck lunch at home.  The hero of the dish though is the beetroot puree. I haven’t made it before and it turned out so good I decided the duck didn’t need a sauce, the puree was enough.

Pan Seared Duck with Beetroot Puree and Kale Chips


Seared Duck










Ingredients Serves 1 

1 Duck Breast

1/4 tsp Coconut Oil.

light pinch sea-salt & black pepper

1/8tsp Chinese 5 spice


In COLD pan add coconut oil

Season duck on flesh side with Chinese 5 spice

Season duck on skin side after scoring in criss cross pattern with sharp serrated knife

with sea-salt and pepper.

Place duck skin side down and slowly increase heat a minute at a time

until duck fat has rendered off and is now oil.

Then after about 2-3minutes turn duck over

and place lid on top and cook for 3minute (medium rare) or to your liking.

Gently remove lid with pot mit as it’s super hot

Remove from heat leave to stand for 5 minutes before slicing 3/4 of the way through.

Place on top of the puree.

Beetroot Puree with Kale Chips









Beetroot Puree: 

2Tb packet  instant mash (edgells)

6 Large slices of beetroot with 1Tb Juice

2-3Tb boiling Hot water (*add 1Tb at a time for desired consistency)

(Tip:Use Hot water to make it shine)


Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.

Pour into middle of serving plate.

Kale Chips

1 large stem Organic Kale

1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)


While duck is still cooking add the kale leaves off the stem to pan

and cook for 1-2 minutes on each side

Place on outside of puree on one side.