Serves 4
4 duck breasts, fat scored and seasoned
3 potatoes, peeled, cooked and smashed
1 avocado, peeled and diced
1 lemon, juiced
1 tbsp Dijon mustard
Handful chives, finely sliced
1/4 cup macadamia nuts, toasted and crushed
1/2 cup vinaigrette dressing
Large handful baby rocket leaves
1/4 cup vinaigrette dressing, extra
In a large frypan, spray a little oil and place the duck breasts skin-side down, turn to medium heat and allow the fat under the skin to render and turn a golden brown.
The fat layer will shrink during this process.
Flip over to seal for two minutes, then rest on a cooling rack for five minutes. In a mixing bowl, toss the warm potato pieces with the avocado, lemon, mustard, chives and macadamia nuts.
Stir through the cup vinaigrette to combine.
Place the crushed potato and avocado in a mound on warm plates, topped by the sliced duck and baby rocket, and dress with the remaining vinaigrette.
Duck breast with crushed potato and avocado
Photo / Ian Jones
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