Roast Duck
In a mixing bowl, place the first six spice ingredients and mix
well together. Diagonally score the skin of the breasts 1cm apart.
Season the duck breasts all over with the spices and salt.
On a low-medium heat, heat the oil in a sauté pan; add the duck
breasts skin side down.
Roast the duck breast in the pan on the skin (about 4 minutes). The
skin will render and melt as the breast cooks which will protect
the duck from overcooking.
Flip the duck breast over and seal the flesh; remove from the pan
and rest on a cooling rack. Reserve the juices from the roasting
pan for the salad.
Slice the duck into thin pieces on an angle.
Salad
Whisk together the red wine vinegar, apple juice, American mustard,
duck roasting juices and honey. While whisking, gradually drizzle
in the extra virgin olive oil.
In a large mixing bowl, briefly toss together the cos, rocket,
mango, avocado, cashews or walnuts and duck.
To serve
Toss the salad together with some of the vinaigrette and serve with
a glass of chilled pinot gris.
This recipe is from Paul Jobin's new cookbook A Pinch of
Salt. This inspired, creative and passionate book is a testament to
Paul's hard work and enduring talent as a fine chef, and is
available to purchase from www.pauljobin.co.nz