Warm Salad of Peppered Duck, Ash Brie and Fig with Balsamic Honey
SERVES
2
COOKING TIME
20 minutes
PREPARATION TIME
10 minutes
- 125g King Island Dairy Ash Brie
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 duck fillets
- sea salt and freshly ground black pepper, to taste
- 3 fresh figs, halved
- caster sugar, for sprinkling
- 60g baby rocket leaves
- 1 tablespoon toasted pine nuts
Remove King Island Dairy Ash Brie from the refrigerator one hour before serving and cut into thin slices. Shake honey, balsamic vinegar and olive oil together in a jar to make a dressing. Season duck fillets well with salt and pepper and place skin side down in a cold heavy-based roasting dish. Cook over medium heat for 8-10 minutes until skin is crisp and golden brown, spooning off excess fat as required. Turn over and roast at 200°C for 5-10 minutes until meat is springy to the touch. Allow to rest for 10 minutes before carving into slices. Meanwhile, sprinkle the cut surface of the figs with salt and sugar and cook, cut surface down, in an oiled pan for 3-5 minutes until caramelized. Toss rocket with a little dressing. Arrange rocket, figs, Ash Brie and duck slices onto serving plates. Drizzle with dressing and sprinkle with pine nuts and ground pepper.
Tips:
- Use nectarines or peaches if fresh figs are not available.
- Substitute any King Island Dairy soft white cheese for the Ash Brie – Furneaux, Cape Wickham Brie, Phoques Cove Camembert, Black Label Brie or Loorana.
