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.

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