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Method
Top and tail, remove any stringy fibres, and wash
the green beans before plunging them in boiling salt
water and leaving to cook for 10 minutes. Drain.
Heat 2 tablespoons of walnut oil in a frying pan.
Cook the duck fillets - skin-side down - for 2
minutes over a high flame. Lower the heat, turn the
fillets over, put a lid on the frying pan and leave
to cook for a further 8 minutes. Remove the fillets,
wrap in silver foil and leave to stand for 10
minutes. Peel and quarter the peaches. Mix a little
salt and pepper, the honey, vinegar and sunflower
oil in a small bowl. Arrange the green salad, beans,
walnuts and peaches in a salad bowl. Dress. Remove
the duck fillets from the silver foil, cut into very
thin slices, arrange on the salad and serve
immediately.
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