Easy recipe Duck Breast Salad with Walnut Raspberry Dressing

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one quarter cup (sixtyml) olive oil about two tbsp red wine vinegar (Recipes by ingridients vinegar) about two tbsp frozen raspberries, crushed one tsp Dijon mustard (Recipes by ingridients mustard) about two tsp honey To make the raspberry dressing, combine the oil,, vinegar (Recipes by ingridients vinegar) raspberries, mustard (Recipes by ingridients mustard) and honey in a screw-top jar and shake until well combined. Season with salt and pepper. Preheat oven to about one hundred and eighty°C. Duck Breast Salad with Walnut Raspberry Dressing. Scatter walnuts over a baking tray. Bake for six minutes or until toasted. Remove from oven and set aside. Duck Breast Salad with Walnut Raspberry Dressing. Season duck breasts well with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook the duck for about four-five minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Duck Breast Salad with Walnut Raspberry Dressing. Set aside for five minutes to rest. Cut duck across the grain into thin slices. Duck Breast Salad with Walnut Raspberry Dressing. Combine the rocket, fennel and apple in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates. Sprinkle with walnuts and goat’s cheese and top with duck. Duck Breast Salad with Walnut Raspberry Dressing. Serve immediately. . Duck Breast Salad with Walnut Raspberry Dressing.