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  • New Zealand Woman’s Weekly

    PEACHY keen!

    Jan 05, 2020 2 minutes

    Roast duck and peach salad

    SERVES 4

    1 tbsp extra virgin olive oil
    4 duck breasts, skin on
    4 peaches, stones removed and quartered
    80g mixed salad leaves
    4 spring onions, finely sliced
    Large handful mint leaves, finely sliced
    2 tsp red wine vinegar

    Preheat oven to 200oC or 180oC fan-bake.

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