Our factory shop will be closed over Easter and ANZAC day
4 volcanic ciabatta breads
2 duck breasts (at room temperature)
Pinch of salt
30g cherry jam
1 tablespoon balsamic vinegar *
1 teaspoon runny honey
250g pack baby beetroot
½ teaspoon duck spice mix
150g sugar snap peas
1/3 bag baby spinach leaves *
Preheat oven to 180°C. Line an oven tray with baking paper
Cut ciabatta breads into eighths. Toss with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for 12-15 minutes, until golden brown and crunchy. Turn once during cooking.
Remove skin from duck breasts. Do this by sliding your finger between skin and flesh, hold firmly and pull skin away from meat. Heat a large, dry fry-pan on medium heat. Dice skin 1cm. Cook duck skin with salt for 8-10 minutes, until golden brown and crispy. Set aside on paper towels to drain. Discard liquid fat.
While duck skin cooks, make glaze for beetroot. Whisk cherry jam, balsamic vinegar and honey together in a small bowl. Set aside. Cut beetroot into quarters. Set aside. Pat duck breasts dry with paper towels and season with salt, pepper and duck spice mix.
Return pan to medium heat. Cook duck breasts for about 2 minutes each side, until cooked through. Remove from pan, cover with foil and set aside to rest before slicing thinly. Reserve pan.
Return pan to a medium heat with a drizzle of oil (if needed). Add beetroot and sugar snap peas and stir-fry for about 3 minutes, until tender. Add glaze and allow to bubble and reduce to coat beetroot, about 1 minute. Remove from heat. Toss spinach, croutons, glazed beetroot and sugar snap peas in bowl to coat.
To serve, Divide salad between plates and top with sliced duck. Sprinkle over crispy duck skin.