Name: Warm duck, apple and walnut salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 apples, unpeeled, quartered, cored; 3/4 cup cider vinegar; 3/4 cup water; 1 tablespoon light brown sugar; 2 x 5cm strips lemon zest; 1 cinnamon stick; 1 star anise; 4 duck breast fillets (600g), skin on; 1 teaspoon sea salt flakes; 1 teaspoon ground sichuan pepper; 1/4 teaspoon ground ginger; 40 gram butter, chopped; 80 gram baby spinach leaves; 4 green onions (scallions), cut into 3cm pieces; 1/4 cup coarsely chopped walnuts; Sweet mustard dressing; 2 tablespoon rice vinegar; 1 tablespoon olive oil; 2 teaspoon mirin; 1 teaspoon dijon mustard

Warm duck, apple and walnut salad

Sweet mustard dressing gives an extra kick to this warm duck and walnut salad with caramelised apples.

Ingredients

2 apples, unpeeled, quartered, cored

3/4 cup cider vinegar

3/4 cup water

1 tablespoon light brown sugar

2 x 5cm strips lemon zest

1 cinnamon stick

1 star anise

4 duck breast fillets (600g), skin on

1 teaspoon sea salt flakes

1 teaspoon ground sichuan pepper

1/4 teaspoon ground ginger

40 gram butter, chopped

80 gram baby spinach leaves

4 green onions (scallions), cut into 3cm pieces

1/4 cup coarsely chopped walnuts

Sweet mustard dressing

2 tablespoon rice vinegar

1 tablespoon olive oil

2 teaspoon mirin

1 teaspoon dijon mustard

Method

Warm duck, apple and walnut salad

1.In a medium saucepan, combine apple, vinegar, water, sugar, zest, cinnamon and star anise. Bring to boil. Reduce heat; simmer, uncovered, about 8 minutes or until apple is tender. Drain; gently cut each apple in half lengthways. Refrigerate 20 minutes.

2.Meanwhile, make sweet mustard dressing.

3.Remove excess fat from duck; rub duck with combined salt, pepper and ginger. Prick duck skins with fork several times. In a large heated, oiled frying pan, cook duck, skin-side down, about 8 minutes or until crisp. Turn duck; cook about 5 minutes or until cooked as desired. Cover duck, stand 5 minutes; slice thinly.

4.Meanwhile, melt butter in medium frying pan; cook apple, turning occasionally, until caramelised.

5.Divide combined spinach and onion among serving plates; top with duck, apple and nuts, drizzle with dressing.

Sweet mustard dressing

6.Place ingredients in screw-top jar; shake well.

Refrigerating the apples after they have been cooked helps them to hold their shape.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Warm duck, apple and walnut salad

Sweet mustard dressing

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