When cooking duck you do not need to add any oil to the frying pan (i.e. heat a dry frying pan) as there will be plenty of fat/oil that renders out from the duck. Unlike chicken, duck breast should be cooked medium and still be a slight rosy pink colour inside.
Ingredients
| 4 | Duck breasts, at room temperature (Main) |
| ¼ cup | Creme fraiche |
| 2 Tbsp | Mayonnaise, good quality (I used Japanese) |
| ½ tsp | Dijon mustard |
| ½ | Lemons, juiced |
| 3 Tbsp | Parsley, finely chopped |
| 1 | Apple, ballarat, braeburn or granny smith, very thinly sliced |
| 1 ½ cups | Purple cabbage, finely shredded |
| 1 | Fennel bulb, very thinly sliced |
| ⅓ cup | Walnuts, roughly chopped |
| 1 drizzle | Runny honey |
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Directions
- Trim duck breasts of overhanging excess fat. Score skin in 1-2cm intervals with a very sharp knife (this will help the fat render out). Pat duck breasts dry with a paper towel and season well with salt.
- Heat a large frying pan on medium to high heat. Cook duck breasts, skin-side down, in hot pan for 6-8 minutes until most of the fat has rendered out, then flip over and cook a further 2-4 minutes on the flesh side until cooked medium. You may need to cook the duck in two batches to avoid overcrowding the pan. Rest duck breasts for 5-10 minutes while you prepare the salad.
- Mix creme fraiche, mayonnaise, dijon mustard, lemon juice and parsley together. Season to taste with salt and pepper.
- Toss apple, cabbage, fennel and walnuts with dressing and divide between serving plates. Slice duck breasts and arrange slices on top of salad. Drizzle with a little bit of honey if desired.
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