Spinach Salad with Duck Breast and Hazelnuts Recipe

Ingredients:

• 2 duck breasts
• 1 tbsp olive oil
• 2 cups baby spinach
• 1 cup hazelnuts, toasted and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C).
2. Score the duck breasts in a crisscross pattern. Rub the duck breasts with olive oil, salt, and pepper and place them skin side down in an oven-proof skillet.
3. Cook the duck breasts over medium heat for 6-8 minutes or until the skin is crispy. Turn the duck breasts over and cook for an additional 2 minutes.
4. Transfer the skillet to the oven and bake the duck breasts for 8-10 minutes or until the internal temperature reaches 165°F (74°C).
5. Remove the duck breasts from the oven and let them rest for 5-10 minutes before slicing them thinly.
6. In a large bowl, combine the baby spinach, hazelnuts, and red onion.
7. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper.
8. Pour the dressing over the salad and toss to coat.
9. Divide the salad among four plates and top each with slices of duck breast.
10. Serve immediately.

Verdict

This spinach salad with duck breast and hazelnuts is a perfect dish for a special dinner. The combination of flavors and textures makes it a unique and satisfying meal. The crispy-skinned duck breasts are a delightful contrast to the crunchy hazelnuts, while the spinach adds a fresh and healthy element to the dish.

Serving Suggestions

For a complete meal, this salad can be served with some crusty bread or mashed potatoes. As an appetizer, you can serve smaller portions of the salad on a platter or in individual bowls. Additionally, a glass of Pinot Noir or Merlot would be an excellent pairing with this dish. Enjoy!