- 50g Hazelnuts, roasted
- 25g Sultanas
- 200g Celeriac
- 1 Large Cox’s apple
- Salt and pepper
- For the dressing:
- 3 tbsp Groundnut oil
- 3 tbsp Hazelnut oil
- 1 tbsp White wine vinegar
- 2 tsp Sherry vinegar
- A squeeze of lemon juice
Make the dressing:
Put all ingredients in a small jar, cover and shake well to blend. Set aside until ready to use (shake again before using).
Chop the hazelnuts roughly and set aside.
Preheat the oven to 200C. Score the skin on the duck breasts and season.
Place the duck breasts, skin side down in a dry pan over a medium heat. Bring up to heat and allow to brown for about 12 minutes, checking to ensure the skin does not brown. Turn them over and cook for 1 minute before transferring to the oven to finish off cooking – another 6 minutes or so depending on the size of the breasts. You want the meat to be quite pink and juicy. Rest the duck meat for at least 5 minutes befroe cutting it.
While the duck is cooking, peel and finely shred the celeriac (you cannot do this ahead of time as it will discolour). Core and thinly slice the apple, leaving the skin on. Mix the celeriac and apple with the sultanas, most of the hazelnuts (keep some for the top) and half of the dressing. Place an equal amount on 4 serving plates.
Thinly slice the duck, on the diagonal and arrange some on each plate on top of the salad. Add any duck juices to the remaining dressing and pour this over the duck. Sprinkle over the remaining hazelnuts and serve at once.