Fast Recipes

Pan-roasted duck with leek, apple and bacon salad

Australian Gourmet Traveller fast French recipe for pan-roasted duck with leek, apple and bacon salad.

By Alice Storey & Emma Knowles
  • Serves 4
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Pan-roasted duck with leek, apple and bacon salad


  • 4 duck breasts (about 200gm each), fat scored
  • 8 baby leeks, trimmed, soaked in cold water
  • 2 small pink lady apples, thinly sliced, tossed in lemon juice
  • 2 witlof, leaves separated
  • 1 cup (loosely packed) watercress
  • ¼ cup (loosely packed) flat-leaf parsley
  • 2 tbsp (loosely packed) chervil
Bacon vinaigrette
  • 1 tbsp olive oil
  • 120 gm rindless bacon, sliced into 2cm pieces
  • 2 tbsp extra-virgin olive oil
  • 1½ tbsp red wine vinegar
  • ½ tbsp Dijon mustard


  • 1
    Preheat oven to 180C. Season duck to taste, place in a cold frying pan skin-side down and place over medium-high heat. Cook until skin is golden and fat is rendered (10-12 minutes). Turn then place in oven and roast until golden and cooked through (8-10 minutes). Cover with foil and set aside to rest (5 minutes).
  • 2
    Blanch leeks until tender (2-3 minutes), refresh and drain. Cut into bite-sized pieces and place in a large bowl. Add remaining ingredients and set aside.
  • 3
    For bacon vinaigrette, heat olive oil in a frying pan over medium heat, add bacon and cook until golden and crisp (2-3 minutes). Drain on absorbent paper. Add extra-virgin olive oil, vinegar and mustard to pan, whisk to combine, season to taste, add bacon and keep warm.
  • 4
    Thinly slice duck, add to salad, pour in vinaigrette, toss to combine and serve.