Duck, Pear, Fetta and Rocket Salad

Update: New dressing available for fodmappers (tahini is not FODMAP friendly, sadly)

I served this at home with a couple of slices of GF bread that had been fried in the residual duck fat in the pan while I was resting the duck. Z-OMG.

Serves 2


Duck, Pear, Fetta and Rocket Salad
After cooking the duck, pour the rendered fat from the pan into a sealable container and use for frying potatoes or pumpkin with your next meal.

1 large duck breast, skin on
1 pear (FODMAPs substitute for cucumber)
1 lime, juiced
Large handful rocket lettuce
Handful of green beans, blanched
1/2 bunch flat leaf parsley, roughly chopped
1 Tbsp Sesame seeds
100g fetta*

Preheat oven to 200C. Bring duck breasts to room temperature, pat dry and score skin lightly. Rub a little salt into the skin. Place duck breast in cold frying pan, skin side down. Place the pan on the stove and turn heat up to high and fry until the skin is golden. Turn and cook for 1 minute. Remove pan from heat and place in the heated oven for a further 5 minutes**. Remove from oven and let rest for 5 minutes before slicing into strips.

To roast sesame seeds, place on a plate and microwave for 30 seconds. Chop beans into 2cm lengths. Slice pear thinly and squeeze a little lime juice over pear slices to prevent browning.

Mix rocket, beans, pear, parsley, fetta and a splash of dressing in a bowl. Serve salad in bowls topped with slices of duck breast, drizzled sesame dressing and a sprinkle of roasted sesame seeds.


Dressing
Sadly not FODMAP friendly. Fodmappers can make an alternative light dressing with 2 Tbsp olive oil, 2 Tbsp red wine vinegar, a pinch of cumin, salt and pepper. Sesame seeds can still be added on top, though!

1/4 cup tahini
1/4 cup lemon juice, freshly squeezed
1 Tbsp garlic oil
1 pinch ground cumin
Salt, to taste
3 Tbsp Warm water

Whisk together all ingredients, excluding water, in a bowl. Add small amounts of water to dressing until you reach the desired (thin-ish) consistency. Let sit for 30 minutes before serving to let flavours settle.


* Exclude fetta for Paleo diets
** If using a plastic-handled frying pan, transfer the duck, skin side down, to a pre-heated baking tray.