Paprika duck breasts on witlof, pear and hazelnut salad

This healthy and hearty salad is a gourmet taste sensation.

• 145g (1 cup) hazelnuts
• 80ml (1/3 cup) hazelnut or macadamia nut oil
• 60ml raspberry or red wine vinegar
• 1 tablespoon honey
• 3 teaspoons Dijon mustard
• 6 (about 220g each) duck breast fillets, excess fat trimmed
• 2 tablespoons sweet paprika
• 3 corella pears, cored, thinly sliced lengthways
• 3 witlof, bases trimmed, leaves separated, coarsely torn
• 80g baby rocket leaves
• 1/3 cup finely chopped fresh chives

Energy 2090kJ	Fat saturated 5.50g
Fat Total 37.00g	Carbohydrate sugars g
Carbohydrate Total 19.00g	Dietary Fibre 7.00g
Protein 24.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in oven for 10 minutes or until toasted. Place in a clean tea towel and rub to remove skins. Coarsely chop.

2. Step 2

   Combine the oil, vinegar, honey and mustard in a screw-top jar and shake until well combined. Taste and season with salt and pepper.

3. Step 3

   Place the duck on a plate. Sprinkle evenly with paprika and turn to coat. Season with salt and pepper.

4. Step 4

   Heat a large frying pan over medium heat. Add the duck, skin-side down, and cook for 2 minutes or until golden brown and crisp. Turn and cook for a further 2 minutes or until golden. Transfer to a baking tray. Roast for 6-8 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Cut into thick slices.

5. Step 5

   Place the pear, witlof and rocket in a large bowl. Drizzle over half the dressing and gently toss until just combined.

6. Step 6

   Divide the salad among serving plates. Sprinkle with the hazelnuts. Top with duck and drizzle over remaining dressing. Sprinkle with chives to serve.