Warm Duck, Apple And Walnut Salad - cooking recipe

Ingredients

2 None apples, unpeeled, quartered, cored
3/4 cup cider vinegar
1 tbsp light brown sugar
2 (2 inch) strips lemon zest
1 None cinnamon stick
1 None star anise
4 None duck breast fillets (1 1/4 lb), skin-on, trimmed
1 tsp sea salt flakes
1 tsp ground Sichuan peppercorn
1/4 tsp ground ginger
3 tbsp butter, chopped
3 oz baby spinach
4 None spring onions, cut into 1 inch pieces
1/4 cup coarsely chopped walnuts
None None Sweet Mustard Dressing
2 tbsp rice vinegar
1 tbsp olive oil
2 tsp mirin
1 tsp Dijon mustard

Preparation

In a medium saucepan, combine apples, vinegar, 3/4 cup water, sugar, lemon zest, cinnamon and star anise. Bring to a boil then reduce heat and simmer for about 8 mins, until apples are tender. Drain then cut each apple in half lengthwise. Refrigerate for 20 mins.
Rub duck with salt, pepper and ginger. Prick skin with a fork several times. Oil a large frying pan and place over medium heat. Cook duck, skin-side down, for 8 mins, or until crisp. Flip duck over and cook for 5 mins, or until cooked to your liking. Cover duck loosely and let rest for 5 mins. Slice thinly.
Meanwhile, melt butter in a medium frying pan over medium-high heat. Cook apples, turning occasionally, until caramelized.
Distribute spinach and onion between 4 serving plates. Top with duck, apple and nuts. Whisk together ingredients for sweet mustard dressing then drizzle over salad to serve.