3 single duck breasts
600 grams small round green beans, trimmed
100 grams thinly sliced pancetta
1 medium leek, thinly sliced
1 punnet cherry tomatoes, halved
80 grams pine nuts, toasted
2 tablespoons balsamic vinegar
½ teaspoon brown sugar
1 clove garlic, crushed
4 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
Trim any excess fat from the duck. Score the skin with the point of a sharp knife and season well. Heat a sauté pan over medium heat, add the duck, skin side down and cook for 10 minutes. Pour off the excess fat. Turn the duck over and cook for another 5 minutes for medium-rare. Transfer to a plate, cover lightly and rest for 10 minutes.
Cook the beans in boiling salted water until just tender. Drain, refresh under cold water and drain again. Set aside. Put the pancetta in a sauté pan over a medium heat and allow to brown in its own fat until golden. Remove and drain on paper towels.
Add the leeks to the same pan, adding a little olive oil if necessary and sauté until tender and golden. Remove and set aside. Whisk the dressing ingredients in a large bowl and season to taste.
Add the beans, pancetta, leeks, tomatoes and pine nuts and toss well. Taste for seasoning. Slice the duck thinly on the diagonal and toss through the salad.
Place on a large serving platter and accompany with crusty French bread. Serves 4-6