Duck Salad paired with Aronui Nelson Pinot Gris

Serves Four

Duck

• 2 duck breasts
• 1 tsp 5 spice powder

Orange Vinaigrette

• 1/2 navel orange - juiced
• 3cm lemongrass - finely chopped
• 2 tsp rice wine vinegar
• 1 tsp honey
• 1 tsp fish sauce

Salad

• ½ chilli - thinly sliced
• 8 asparagus spears - stemmed & cut into 3
• 2 cup mung beans
• 1 spring onion - sliced
• ½ cup mint
• ¼ cup coriander
• ½ cup microgreens
• 1 peach - cut into slices

FOR THE DUCK

Trim some of the excess fat off the duck breasts. Dust the fat side of the breasts with 5  spice. Get a large cold fry pan and place on the stove top. Place the breasts fat side down and turn the heat on low. Slowly fry fat side down until all the fat has rendered and the skin is crisp – this should take about 10 minutes. Flip the breasts and cook for further 5 minutes. Remove the duck from the pan and rest for 5 minutes before carving into slices.

FOR THE ORANGE VINAIGRETTE

Mix together all of the dressing ingredients.

FOR THE SALAD

Plate up all of the salad greens, herb and fruit, dress gently with the vinaigrette and place the duck on top to serve.