Duck with Pear, Gorgonzola and Honey Mustard Dressing 

	    
              
  • 4 People
  • 45 min.
  • easy 
It’s time for an elegant dinner delight! With tender duck breasts, glazed pecan nuts, soft pears and rich gorgonzola cheese, this salad surprise is perfect for tonight’s dinner. 
Ingredients
  • 2 duck breasts, skin on
  • Robertsons Atlantic sea salt
  • Robertsons ground black peppercorns
  • 150 ml Knorr Creamy Honey & Mustard Salad Dressing
  • 30 g sugar
  • 30 ml water
  • 240 g pecan nuts
  • 2 pears
  • 240 g rocket leaves
  • 120 g gorgonzola cheese
  • 2 ginger biscuits
Cooking Method
  1. Heat the oven to 180°C.

  2. Season the duck breasts’ skin with salt and pepper and gently fry over a medium heat until the skin is crispy. Transfer to a baking tray and roast in the oven at 180°C until pink inside, or done to your liking.

  3. Five minutes after removing the duck breasts from the oven, brush with 7.5ml of Knorr Creamy Honey & Mustard Salad Dressing and set aside.

  4. In a small saucepan combine the sugar and water, and simmer over a low heat until the syrup is clear. Tip the pecan nuts into the pan and carefully stir to combine.

  5. Very carefully transfer the nuts to a baking sheet and bake in the oven at 180°C for 10 minutes, or until crisp.

  6. Thinly slice the pears. In a bowl combine the rocket, nuts, pear slices and 30ml Knorr Creamy Honey & Mustard Salad Dressing.

  7. Swipe a spoon of Knorr Creamy Honey & Mustard Salad Dressing onto your plates and arrange the bowl’s contents on top. Add 30g of gorgonzola to each plate.

  8. Slice each duck breast into 4 and add 2 slices to each plate. Crush the ginger biscuits and sprinkle over the salad to serve.

  • Nut Free
  • Dairy Free
  • Gluten Free