Name: Roasted Duck Breast with Fig and Walnut Salad
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item duck breast; 200 g fig; 50 g walnut; 100 g mixed greens; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 1 tsp salt; 1 tsp black pepper

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Roasted Duck Breast with Fig and Walnut Salad

Roasted Duck Breast with Fig and Walnut Salad

A savory and sweet dinner featuring seasonal figs and walnuts, paired with succulent duck breast.

Ingredients:

2
item
duck breast
200
g
fig
50
g
walnut
100
g
mixed greens
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
tsp
honey
1
tsp
salt
1
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Score the skin of the duck breasts and season with salt and pepper.
Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown, about 5 minutes.
Flip the duck breasts and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare.
Remove from oven and let rest for 5 minutes before slicing.
In a bowl, combine mixed greens, sliced figs, and walnuts.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Drizzle the dressing over the salad and toss gently.
Serve the sliced duck breast alongside the fig and walnut salad.

Nutrition	Per Serving 720 g	Per 100g
Energy	1041 kcal	145 kcal
Protein	60 g	8.3 g
Fibre	8 g	1.1 g
Salt	2 g	0.3 g
Sugar	20 g	2.8 g
Carbohydrates	40 g	5.6 g
Fat	80 g	11.1 g

2
item
duck breast
200
g
fig
50
g
walnut
100
g
mixed greens
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
tsp
honey
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown, about 5 minutes.

Flip the duck breasts and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare.

Remove from oven and let rest for 5 minutes before slicing.

In a bowl, combine mixed greens, sliced figs, and walnuts.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.

Drizzle the dressing over the salad and toss gently.

Serve the sliced duck breast alongside the fig and walnut salad.

Roasted Duck Breast with Fig and Walnut Salad Roasted Duck Breast with Fig and Walnut Salad

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Duck Breast with Fig and Walnut Salad

Roasted Duck Breast with Fig and Walnut Salad