Roasted Duck Breast with Rockit™ Apple Celery Herb Salad

Roasted Duck Breast with Rockit™ Apple Celery Herb Salad

Recipe by: Truong Nguyen

Yield: 2 Servings 


  • 1 Duck Breast, defrosted and patted dry. 
  • 1 Tbsp. Five spice powder 
  • 3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves 
  • 2 Tbsp. Fresh Mint 
  • 1 Tsp. Kosher Salt 
  • 2 Tsp. Peanuts canned-Roasted and lightly salted, Chopped 
  • Rockit Apple Dressing  
  • 1 Apple- Peeled and de-cored  
  • 1 Garlic clove 
  • ½ Tsp. Red pepper flakes 
  • 1 cup H20 Water 
  • ¼ cup Lime juice 
  • To Taste Kosher Salt


  1. Preheat over to 375 degrees Fahrenheit
    TIP: Duck breast can be hard to find during off season. Using  frozen is fine. But make sure to defrost and pat dry. “ Dry skin means crispier deliciousness”
  2. In a blender, Blend together apple, garlic, chili flakes, H20, lime juice. Until smooth. Season to  taste. Your dressing should be a balanced salty sweet. Set aside.
  3. Scoring your duck skin. Using a sharp knife, Begin slicing your duck skin parallel starting from  one end. Make 20 scoring marks. Next make an additional 20 scoring marks going in a perpendicular direction. The more scoring lines the better, just avoid scoring to deep into the skin.  You do not wish to pierce the meat.
  4. Using a sauté pan, Heat pan on medium heat. Lay duck breast skin side down. Cook for 5 minutes until some fat has rendered and skin is beginning to crisp.
  5. Add five spice powder and salt to meat side of the duck breast place in oven and bake for 10  mins. Rest whole for 5 mins before slicing.
  6. In separate bowl mix apples, celery, celery leaves, cilantro, mint. Set Aside


7. Pour a puddle of dressing on a plate. Slice duck breast and place on sauce skin side up. Top with herb  celery mixture. Drizzle some dressing on top and finish with chopped peanuts.

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