Duck with Japanese Pear (Nashi) and Green Salad

Ingredients

• 2 duck breast fillets (about 200 g each, skinless)
• 400 ml poultry stock
• 1 Spring onion
• 400 g mixed leaf salad
• 50 g young spinach leaves
• 200 g ripe Nashi pear
• 50 g unsalted peanuts
• 6 tbsp peanut oil
• 5 tbsp freshly squeezed orange juice
• 2 tbsp Red wine vinegar
• 0.5 tsp liquid honey
• Salt
• ground pepper

Instructions

1. 1.

   Wash and pat dry the duck breast fillets. Bring poultry stock to a boil and place the duck breasts in the boiling stock. Simmer gently for 15-25 minutes. Remove and slice into strips.

2. 2.

   Wash spring onions, halve them and cut the white part lengthwise into thin slivers. Place in cold water.

3. 3.

   Rinse and drain the salad leaves and spinach. Wash the pear, quarter it, remove the core and slice. Toast peanuts in a dry pan until golden brown without added fat.

4. 4.

   Whisk together oil, orange juice, vinegar and honey. Arrange salad in bowls, top with duck slices and sprinkle peanuts. Season duck with salt and pepper. Drizzle dressing over and garnish with sliced spring onion before serving.