Duck & hazelnut salad with red wine vinegar dressing

Duck breast fillets are available from some Woolworths supermarkets and specialty poultry stores. If they're unavailable you can use chicken breast fillets for this recipe.

 

Ingredients

145g (1 cup) hazelnuts
4 (about 250g each) duck
breast fillets
2 tsp sichuan peppercorns, crushed
Salt & freshly ground black pepper
80ml (1/3 cup) olive oil
60ml (1/4 cup) red wine vinegar
1 tbs Dijon mustard
1 tsp brown sugar
1 x 100g punnet snow pea sprouts
2 carrots, ends trimmed, peeled,
cut into thin matchsticks
2 firm ripe packham pears, peeled, cored, cut into thin matchsticks
1/2 curly endive lettuce, washed, dried, leaves separated

 

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Method

1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in preheated oven for 10 minutes or until toasted. Set aside for 5 minutes to cool slightly. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Sprinkle the duck breasts evenly with sichuan pepper. Season with salt and pepper. Cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Cut the duck across the grain into thin slices.
3. Combine the oil, vinegar, mustard and sugar in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
4. Place the hazelnuts, snow pea sprouts, carrot, pear and endive in
a large bowl. Drizzle with the dressing and gently toss until just combined. Add the duck and gently toss until just combined. Divide the salad among shallow serving bowls and serve immediately.
Wine suggestion: Queen Adelaide Pinot Noir, $6.97.