Delightful DUCK, ROCKET and PARMESAN Salad

THE RECIPE:

When it comes to a salad, not relegated to starter or accompaniment, one that is a whole meal in itself, this has to be one of my favourites. This does not take long to make and is simply delicious served with some nice crusty bread. Sourdough, which has only been a recent discovery of mine is now my bread of choice to serve with this dish.

INGREDIENTS:
                            
2 Duck breasts
4 really large handfuls of Rocket
25g Parmesan Cheese
25g Pine nuts
6 tbsp Balsamic vinegar 
6 tbsp Olive Oil
Crusty bread of your choice

METHOD:

Leave your duck breasts out at room temperature for a couple of hours prior to cooking.
Take the duck breasts, score the skin side of both diagonally until you are left with a diamond pattern, then season both sides with salt and black ground pepper. Heat a dry frying pan or skillet, when the pan is hot add the duck breasts and cook as preferred; make sure the skin is well rendered down. Rest your duck breasts for at least 5 minutes before carving. Slice thinly for serving.

Reduce the balsamic vinegar in a saucepan over a low heat until thick and syrupy. Allow to cool and then add the olive oil, I add both to an old jar with a lid, so you can give them a good shake and mix them up. This will be used to dress the rocket leaves just prior to serving.
Take another hot pan and dry roast the pine nuts.
Create parmesan shavings, I do this by using a vegetable peeler.

To bring it all together, take your rocket and put it in a salad bowl, dress with the balsamic vinegar and olive oil, make sure all the rocket leaves have a nice little coating, so give it a good mix up with your serving implements. Place the dressed rocket into two serving bowls, add your thinly sliced duck breast, followed by your parmesan slices and top with a sprinkling of pine nuts.

TO SERVE:

Serve with nice fresh crusty bread and a nice glass of red wine and enjoy......