Duck Breast with Walnuts and Beans
Duck Breast with Walnuts and Beans



  • 1 tbsp olive oil
  • 240g duck breast, sliced into 2cm strips, skin removed
  • 100g trimmed green beans
  • 1 tbsp walnut oil
  • 50g walnuts
  • 2 tbsp chopped sundried tomatoes
  • Season the duck breast strips and fry in the oil for 3 mins or until cooked through. Simmer the beans in boiling salted water for 2 mins, then drain in a colander. Tip the beans into a salad bowl and toss in the walnut oil, walnut pieces and sundried tomatoes. Season well, arrange on a plate and top with the strips of duck.
10 mins
1 serving

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