Crispy skin duck salad | Women’s Weekly Food
Not only does this duck and fig salad look good on the dinner table, but it’s easy to assemble and great for dinner parties.
This recipe serves four as an entree, and two as a main.
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Preheat the oven to 200°C (180°C fan-forced).
Pat the duck breasts dry. Score the skin 5mm apart. Season the duck skin with salt.
Heat a dry medium frying pan over medium heat. Cook the duck, skin-side down, for 4 minutes or until the skin is golden. Turn; cook for another minute. Transfer duck to a shallow roasting pan, skin-side up. Cool slightly. Rub brown sugar over skin. Roast for 8-10 minutes for medium, or until done as desired. Transfer to a plate; rest, uncovered, for 5 minutes.
Meanwhile, to make dressing, squeeze juice from one grapefruit. Segment the remaining grapefruit. Combine the juice, oil and condiment in a jar; shake well. Season to taste with salt and pepper
Slice duck; divide the leaves, grapefruit and figs between plates. Top with duck slices and sprinkle with nuts. Drizzle with the dressing.
Test Kitchen tip
Not suitable to freeze.