Salad of Duck, Parsnip and Chestnuts

Christmas is on the way and this has some of the festive flavours without a lot of the baddies that we tend to have along with it. If you were having guests cook everything in advance aside from the duck and re heat when ready to serve at the same time as cooking the duck – makes entertaining easy!

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Serves 2

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Ingredients:

2 x duck breasts.

350g parsnips – peeled – cut into chips

1tblps olive oil

1 pear – cored – cut into 8

20g pecans

2 tblps balsamic

1 tblsp maple syrup

100g spinach

220C

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Method:

1. Rub the oil over the parsnips.  Season – bake for 30 minutes until golden brown.
2. Heat a pan. Season the duck.
   Put in the pan skin side down.
   Cook until golden brown.
   Turnover and seal all the flesh side.
   Put in the oven with the pears for 10 minutes (pink – cook for longer if you do not like it bloody!).  Add the pecans for the last 2 minutes.
3. Mix the balsamic and maple together for dressing and season.
4. Layer up the spinach, duck (sliced), pears, pecans, parsnips and dressing.

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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