Maggie Beer

Duck Salad with Grilled Pear, Rocket and Red Wine Vinaigrette

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Step 1: Score duck fat gently without cutting into meat underneath. Season the breasts with sea salt and bring to room temperature.

Step 2: Place a non-stick frying pan over medium-high heat, once at temperature place the duck breasts, skin side down, and leave to render the duck fat. When crisp on the skin side, turn over and seal the underside.

Step 3: Leave for 3 - 4 minutes and turn again. Continue turning and cooking until the breast is medium rare – approximately 10-12 minutes in total.

Step 4: Remove the duck breasts from the pan, place onto a warm resting plate, cover loosely with foil and leave to rest for 5-10 minutes before slicing.

Step 5: In the meantime grill the pear wedges on a preheated grill plate. Drizzle with Extra Virgin Olive Oil, cooking on one side for 2-3 minutes and then turn over to cook evenly on the remaining side. Remove from heat.

To make the vinaigrette:

Step 6: Simply place the Red Wine Vinegar and Extra Virgin Olive Oil in a glass bowl with Dijon and whisk, until emulsified, season with sea salt to taste.

To prepare the salad:

Step 7: Combine walnuts, rocket leaves, grilled pear and sliced duck breast in a bowl and toss through with red wine vinaigrette. Only dress with enough vinaigrette to coat the duck, rocket leaves and pear.


  1. 800g 4 duck breast
  2. 2 pears halved, cored, cut into wedges and grilled
  3. 80g walnut toasted and rubbed

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