It’s unbearably hot, isn’t it? I can’t believe that I’ve just come back from sub-zero temperatures, to THIS: humid 30+C sun, glancing off asphalt and concrete to bring you waves of pure heat torture. I had meant to make this delicious sounding Duck with Baby Beets and Rhubarb Chutney recipe, but really, who can be stuffed turning the oven on in this weather?
The answer? We make it a weeknight duck salad instead!
I took some uh, liberties with the recipe, but I think that the elements in this roast entree from MKR’s Hazel and Lisa really make for a fantastic salad, on a balmy summer’s evening.
Weeknight Duck Salad with Beetroot and Carrots
- 2 duck breasts skin on
- 2 tbsp garlic olive oil
- 2 carrots peeled
- 2 baby beets cooked and peeled*
- 1.5 tsp wholegrain mustard
- 0.5 cup verjuice or vinegar of your choice
- 1.5 tsp honey
- 0.25 cup fresh dill finely chopped
- Salad greens to serve**
- Make shallow cuts through the skin of the duck, and salt liberally.
- Place duck into a cold pan, and turn on to medium high heat. If possible, weight the duck breasts with another heavy pan or pot.
- Heat another pan on high heat with the garlic olive oil.
- Roughly cut the carrots into bite sized pieces, and place into pan with olive oil.
- Turn the duck breasts once the skin starts getting golden brown and crispy, and cook till it's done to your liking (I suggest medium). Rest for 5 min.
- Once the carrots start getting some colour, add the beetroots.
- Cook for a further 2 min, then add the mustard and honey, stirring to coat the vegetables in the glaze.
- Remove the vegetables into a large bowl, and add the verjuice and chopped dill to the honey and mustard left in the pan*. Stir to mix, and pour over the carrots and beetroot as a dressing.
- Add the salad greens to the carrots and beetroot, and toss to coat.
- Top with sliced duck to finish.
** I used a mix of fresh snow pea sprouts, mesclun mix, and fresh green beans Adapted from Pan Seared Duck Breast with Baby Beets and Rhubarb Chutney