Duck and Cinnamon Pear Salad with Crispy Wontons
Photography by Manja Wachsmuth.
A beautiful salad with duck and pear coated with cinnamon and crispy wontons is a delicious flavour combination mixing textures perfectly.
Serves: 4
INGREDIENTS
3-4 duck breasts
sea salt and freshly ground pepper
Pears
2 firm pears, peeled, cored and cut into eighths
20 grams butter
1 tablespoon runny honey
pinch ground cinnamon
Dressing
juice of 1 orange and 1 lime
1 tablespoon runny honey
1 teaspoon grated ginger
¼ teaspoon sesame oil (optional)
1 teaspoon soy sauce
To serve
8-12 square wonton wrappers
vegetable oil for frying
1 radicchio, broken into leaves
100 grams baby spinach leaves
2 spring onions, finely sliced
METHOD
Preheat the oven to 180°C.
Using a sharp knife, score the skin of the duck in a criss-cross pattern without cutting all the way through. Season and set aside.
Heat a large non-stick ovenproof frying pan until hot and add the duck skin side down. Cook for 4-5 minutes or until golden brown and crispy. Turn the duck over, drain off any excess fat and place in the preheated oven for a further 15-18 minutes or until cooked to your liking. Rest for 5 minutes before slicing.
Pears: Heat the butter, honey and cinnamon in a large non-stick frying pan until sizzling. Add the pears and cook, turning frequently, over a moderate heat for 5-7 minutes or until lightly golden but still firm. Remove from the pan and set aside.
Heat 5 cm of vegetable oil in a saucepan until a cube of bread turns golden in about 30 seconds. Cut the wonton wrappers in half into triangles and fry until just golden. Remove using a slotted spoon and drain on kitchen paper.
To serve: Place the radicchio, spinach, spring onions, pears, duck and dressing in a large bowl and gently toss to combine. Serve on individual plates with the crispy wontons.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!