Duck, Fregola, Crispy Sage & Peach Salad
- Number of Servings: 4
Ingredients
3 duck breasts250g fregola (Israeli cous cous)Salt to taste1/4 cup olive oil (not all will be absorbed so only "charged" for 2 tsp20 sage leaves4 peaches1 Tbl hazelnuts, roasted1/2 cup Greek yoghurt1 Tbs extra virgin olive oilJuice of 1/2 a lemonSalt & freshly ground pepper to taste
Preheat the grill. Using a sharp knife, score the skin of each breast in a criss-cross pattern. Season and grill for 6 minutes then turn and continue cooking for a fjurther 3 mintues. Let rest for 5 minutes before slicing.
Boil the fregola in salted water until al dente. Drain.
Heat the olive oil in a shallow pan. Wbhen hot add the sage leaves. Leave for approximately 10 seconds until a deep green then remove with a slotted spoon and drain on paper towels. Halve the peaches, remove the stones and slice.
Pulse the hazelnuts in a food priocessor or finely chop then whisk into the yoghurt, oil and lemon. Season to taste.
Spoon the fregola onto plates and arrange the duck, peaches and sage leaves. Drizzle over the dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Boil the fregola in salted water until al dente. Drain.
Heat the olive oil in a shallow pan. Wbhen hot add the sage leaves. Leave for approximately 10 seconds until a deep green then remove with a slotted spoon and drain on paper towels. Halve the peaches, remove the stones and slice.
Pulse the hazelnuts in a food priocessor or finely chop then whisk into the yoghurt, oil and lemon. Season to taste.
Spoon the fregola onto plates and arrange the duck, peaches and sage leaves. Drizzle over the dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 525.0
- Total Fat: 21.6 g
- Cholesterol: 36.8 mg
- Sodium: 67.3 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 3.2 g
- Protein: 22.1 g
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