Ingredients

• 145g (1 cup) hazelnuts
• 80ml (1/3 cup) hazelnut or macadamia nut oil
• 60ml raspberry or red wine vinegar
• 1 tbs honey
• 3 tsp Dijon mustard
• 6 (about 220g each) duck breast fillets, excess fat trimmed
• 2 tbs sweet paprika
• 3 corella pears, cored, thinly sliced lengthways
• 3 witlof, bases trimmed, leaves separated, coarsely torn
• 80g baby rocket leaves
• 1/3 cup finely chopped fresh chives

Description

Paprika Duck Breasts On Witlof, Pear And Hazelnut Salad Recipe - Preheat Oven To 180°C. Spread The Hazelnuts Over A Baking Tray. Bake In Oven For 10 Minutes Or Until Toasted. Place In A Clean Tea Towel And Rub To Remove Skins. Coarsely...

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