Duck & Spaghetti Salad

Ray McVinnie provides inspiration for simple summer meals.

by Ray McVinne | Cuisine issue #156 | Thursday, 31 January, 2013

Score the skin of a couple of duck breasts almost down to the flesh. Panfry over moderate heat for 8 minutes, skin side down, then turn and cook for a further 4 minutes. Remove from the pan and rest before slicing thinly. Toss with hot al dente spaghetti, a little finely chopped garlic, toasted walnuts, drained and halved canned baby beetroot, chopped tomatoes, basil and rocket leaves, extra virgin olive oil and a drizzle of balsamic vinegar.


Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.