Seared Duck Breast With Watercress, Almond, and Peach Salad

Seared Duck Breast With Watercress, Almond, and Peach Salad
By Sergio Sigala

INGREDIENTS:
6 6-ounce duck breasts
1 teaspoon fennel seed powder
Salt and pepper
2 Tablespoons plus ½ cup olive oil
3 bunches watercress
3 Tablespoons toasted almond slices
2 ripe peaches, pitted and diced
1 teaspoon white wine vinegar
1 Tablespoon orange juice
1 Tablespoon Dijon mustard

METHOD:
Season the duck with fennel seed powder, salt and pepper. Heat 2 Tablespoons oil in a skillet. Add the duck and sear the skin. Cook on skin side for 6 to 8 minutes. Then flip over and cook an additional 5 to 6 minutes. Let sit at least 5 minutes before slicing.

In a bowl, combine the watercress, almonds, and peaches.

In a small bowl, combine the remaining 1/2 cup oil, vinegar, juice and mustard, and season with salt and pepper. Add to the watercress salad and toss to coat. Serve with the duck.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 12 minutes

Round Out the Meal:
With roasted fingerling potatoes.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sancerre.