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Warm duck salad with espresso vinaigrette

Method

  • Season the duck and sear in a little hot oil in a heavy-bottomed pan for about 6 mins over a low heat, skin side down. 
  • Add the chorizo and pumpkin, and cook for a further 6 mins until pumpkin is ready and the chorizo is caramelised, tossing now and again.
  • Then turn over the duck and briefly cook the underside. Remove everything from the pan and set the duck aside to rest, before slicing lengthways. 
  • Add the peas and wine to the pan and briefly cook to warm through. 
  • To make the vinaigrette bring the water and caster sugar to a gentle boil in a pot. Then turn the heat down and add the coffee, vinegar and 30 ml olive oil. Gently simmer until bubbles begin to form. Remove from heat and set aside to cool. 
  • Place the vegies, cos, radicchio and watercress in a large bowl and gently toss with vinaigrette to taste. 
  • To serve, arrange the salad on individual plates and top with the duck and a little more vinaigrette. 
  • Benjamin Sommariva - Mr Riggs at Penny's Hill Vineyard, South Australia

Ingredients

  • 1 x 180-210 gm duck breast, skin on, cleaned & trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • olive oil
  • 100 gm chorizo sausage, finely sliced
  • 100 gm peeled pumpkin, finely sliced
  • 30 gm frozen peas, thawed (or fresh peas)
  • a splash of dry white wine
  • 30 ml cold water
  • 30 gm caster sugar
  • 30 ml espresso coffee
  • 30 ml red wine vinegar
  • 4 baby cos leaves
  • 4 radicchio leaves
  • 1/3 bunch fresh watercress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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