Recipe Duck and hazelnut salad with red wine vinegar dressing : Practical and Delicious

Recipe Duck and hazelnut salad with red wine vinegar dressing : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck and hazelnut salad with red wine vinegar dressing. You are currently reading Recipe Duck and hazelnut salad with red wine vinegar dressing : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Duck and hazelnut salad with red wine vinegar dressing requires 15m, cook 10m and serve 4. Caution: allergy Contains peanuts, tree nuts and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This colourful salad is full of the goodness of vegetables, nuts and spicy duck breasts.

Ingredients:

12 Ingredients

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  145g (1 cup) hazelnuts
  
  
  


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  4 (about 250g each) duck breast fillets
  
  
  


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  2 tsp sichuan peppercorns, crushed
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  80ml (1/3 cup) olive oil
  
  
  


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  60ml (1/4 cup) red wine vinegar
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  1 tsp brown sugar
  
  
  


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  1 x 100g punnet snow pea sprouts
  
  
  


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  2 carrots, ends trimmed, peeled, cut into thin matchsticks
  
  
  


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  2 firm ripe packham pears, peeled, cored, cut into thin matchsticks
  
  
  


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  1/2 curly endive lettuce, washed, dried, leaves separated
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in preheated oven for 10 minutes or until toasted. Set aside for 5 minutes to cool slightly. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, heat a large non-stick frying pan over medium-high heat. Sprinkle the duck breasts evenly with sichuan pepper. Season with salt and pepper. Cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Cut the duck across the grain into thin slices.
  
  
  


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  Step 3
  
  
  
  
  Combine the oil, vinegar, mustard and sugar in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Place the hazelnuts, snow pea sprouts, carrot, pear and endive in a large bowl. Drizzle with the dressing and gently toss until just combined. Add the duck and gently toss until just combined. Divide the salad among shallow serving bowls and serve immediately.
  
  
  

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