Duck veggie salad

Ingredients

• 450 g Duck breast with skin
• 4 tbsp Balsamic vinegar
• 1 tbsp Extra virgin olive oil
• 2 tsp Lemon juice, fresh
• 1 clove Garlic, minced
• 200 g Rucola, fresh
• 400 g Cherry tomatoes, halved
• 1 bunch Spring onion, chopped
• 1/2 tsp Black pepper, ground

Method

1. Heat oven to 200C.
2. Score the skin of duck and season with black pepper.
3. Heat a non-stick skillet over a high heat.
4. Add the duck breasts, skin side down and cook for 5 minutes or until the skin is crisp.
5. Turn over and brown the bottom side.
6. Transfer the duck on a baking tray.
7. Roast the duck for 10 minutes.
8. In a meantime, whisk the balsamic vinegar with lemon juice, garlic, and olive oil.
9. Remove the duck from the oven and let it rest for 5 minutes.
10. Slice into strips.
11. Toss the duck with rucola, spring onions, and cherry tomatoes.
12. Pour over the dressing and toss to combine.
13. Serve.