Duck Salad with Endive, Witlof and Walnuts
This is an easy and impressive salad to serve to your guests. Duck is a rich meat that needs to be tempered with sharp flavours. Witlof is a white leafed vegetable that was discovered quite by chance in Belgium in the mid 19th century. It is also known as endive or chicory. Curly endive is a curly leafed vegetable that has a slightly bitter flavour. It works wonderfully with the duck and the walnuts.
4 duck breasts, skin on
2 witlof bulbs, washed, dried and leaves
150 g curly endive, washed and dried
80 g walnuts
1 red onion, halved and finely sliced
sea salt and white pepper, to season
Bitton Dressing or French vinaigrette to taste
Preheat oven to 220°C (425°F).
Place an ovenproof medium frying pan over high heat. Sear the duck breasts, starting with skin side down for about 3 to 4 minutes. Turn over and sear for the same amount of time on the other side.
Place in oven for 8 minutes. Remove duck breasts and rest on a rack set over a dish to catch the juices. Reserve.
In a large bowl, place witlof leaves, curly endive, walnuts and onion. Season well and toss lightly with your fingertips. Finely slice the duck breasts and add to the salad. Drizzle over some of the duck juices. Add Bitton Dressing or French vinaigrette and mix thoroughly.
To serve, divide among 4 plates.