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Smoked duck, walnut and grilled pear salad

Tantalising flavours combine to create a salad that works for any occasion. - by Fast Ed
  • 03 Apr 2020
Prep: 10 Minutes - Cook: 5 Minutes - Serves 4
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Lovely and light, this dish delights in every way. Smoked chicken or serrano ham also work well and, if you like, toss walnuts in maple syrup over a medium heat for an added flavour dimension.

Ingredients

2 pears, peeled and cored

1/4 cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1/4 tsp cayenne pepper

180g smoked duck, very finely sliced

2 cups baby rocket leaves

1/2 head fennel, shaved

1/2 cup toasted walnuts, chopped

1/2 cup green beans, blanched and halved lengthways

2 Tbsp pickled cherries

2 tsp freshly grated ginger

250g cooked beetroot, finely sliced

Method

  1. Cut pears into wedges. Toss with 1 tablespoon of the olive oil. Season and sprinkle with cayenne. Heat a chargrill pan on high. Grill pears for 4 minutes, turning, until lightly charred. Allow to cool.

  2. Put pears, duck, rocket, fennel, walnuts and beans in a bowl, mixing gently. Puree cherries, ginger and remaining oil in a jug using a stick blender.

  3. Arrange beetroot on a platter. Top with salad and dressing. Serve.

Smoked duck salad

Smoked duck, walnut and grilled pear salad

Photography Rob Palmer

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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