Amanda Laird: Duck, farro, crispy sage and peach salad

Duck, farro, crispy sage and peach salad. Photo / Babiche Martens

Serves 4

3 duck breasts
250g farro
salt
½ cup olive oil
20 sage leaves
4 peaches

Dressing

1 Tbs hazelnuts, roasted
½ a cup greek yoghurt
1 Tbs extra virgin olive oil
Juice of ½ a lemon
Salt and freshly ground black pepper

1 Preheat the grill. Using a sharp knife, score the skin of each breast in a criss-cross pattern. Season and grill for 6 minutes then turn and continue cooking for a further 3. Let rest for 5 minutes before slicing.

2 Pour the farro into a bowl and cover with cold water. Soak for 15 minutes before rinsing well. Bring salted water to a boil then add the farro and boil for 15-20 minutes or until tender. Drain.

3 Heat the olive oil in a shallow pan. When hot add the sage leaves, leave for approximately 10 seconds until deep green then remove with a slotted spoon and drain on paper towels. Halve the peaches, remove the stones and slice.

4 Pulse the hazelnuts in a food processor or finely chop then whisk into the yoghurt, oil and lemon. Season to taste.

5 Spoon the farro on to plates and arrange the duck, peaches and sage leaves. Drizzle over the dressing.