Roast Duck and Fig Salad

Cook Time 15 minutes

Servings 2


1 roast duck breast

2 figs, quartered

4 baby beetroot, quartered

½ small radicchio, leaves separated and quartered

40g toasted hazelnuts, chopped

1 tbsp balsamic glaze

1 tsp balsamic vinegar

3 tbsp extra virgin olive oil

Salt & pepper


Preheat the oven to 190C.

Place the roast duck on a tray and heat in the oven for 10 minutes until warm.

In a large bowl, add the balsamic glaze, balsamic vinegar, olive oil, salt and pepper.

Remove the duck from the oven and allow to rest for a few minutes and then slice.

Add the rest of the salad ingredients and sliced duck to the bowl and toss together.


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