AU Cuisine

Quandong and Duck Breast Salad

Seared duck breast sliced over a bed of wild rocket, roasted walnuts, and tart native quandong slices in a bush honey and balsamic dressing — contemporary Australian.

📅January 22, 2026
15mPrep
20mCook
2Servings
⭐ 4.7Rating
Quandong and Duck Breast Salad🥗

Nutrition Facts (per serving)

Protein 32%Fat 51%Carbs 17%
420kcalCalories
34gProtein
24gFat
18gCarbs
4gFiber

Ingredients

👥2
  • 10⅝ ozduck breast
  • 1⅜ ozdried quandong slices
  • 2.8 ozwild rocket
  • 1⅜ ozwalnuts toasted
  • 1 tbspbush honey
  • 1 tbspbalsamic vinegar
  • 2 tbspextra virgin olive oil
  • 3 gsea salt

Instructions

  1. Score duck breast skin in a cross-hatch; season with salt and pepper.
  2. Place duck skin-side down in a cold pan; cook over medium heat for 12 minutes until skin is golden and fat renders.
  3. Flip and cook 4 minutes for medium. Rest 5 minutes, then slice thinly.
  4. Whisk honey, balsamic, and olive oil together for dressing.
  5. Toss rocket with half the dressing; plate and top with duck slices, quandong, and walnuts.
  6. Drizzle remaining dressing over and serve immediately.

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