MEDITERRANEAN SALAD WITH DUKKAH CRUSTED DUCK

This is one of these salads that has many Mediterranean ingredients. I just used things that I had in hand, but you can change it and make it your own recipe. I didn't have much time for cooking and needed something fast. It turned out very nice. 😁

INGREDIENTS:

80g baby spinach and rocket leaves

1/2 red capsicum, cut into small cubes

5 medium tomatoes

a handful of cherry tomatoes

bocconcini

1/4 cup parmesan cheese

1/2 cup olives, pitted and chopped coarsely

Dressing

1 clove garlic, crushed

1 tsp Dijon mustard

2 tsp white balsamic vinegar

2 Tbsp extra virgin olive oil

salt and pepper

2 duck breasts

salt and pepper

1/4 cup your preferred dukkah

METHOD

Start with the salad. Mix the spinach and rocket leaves with the parmesan cheese in a big bowl (if you serve it as an entree or in two separate plates if you are serving it as a main).

Sprinkle with the capsicum.

Cut the tomatoes into thick slices and arrange them in a circle in the centre of the bowl. Cut the bocconcini into thin slices and put them on top of the tomato.

Cut the cherry tomatoes in half and put them in the centre of the bowl.

Sprinkle with the olives around the tomatoes.

Meanwhile, put the dukkah in a small plate. Season the skin of the duck breasts with salt and pepper.  

Coat the flesh side of the breast with the dukkah.

Put a cold frying pan on low heat and add the duck, skin-side down. Cook for about 7-8 minutes or until the skin is crispy.

Turn breast over and cooked for about 4 minutes for medium rare or to your liking. 

While the duck is cooking, make the salad dressing. Put all ingredients in a jar and shake until combined.

When the duck is cooked to your liking, remove from pan and let it rest for about 5 minutes.

Pour the dressing over the salad.

Slice the duck into thick slices and serve with the salad.

Serves 2 or 4 as an entrée.