Paprika duck breasts on witlof, pear and hazelnut salad

Method

• Step 1
  Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in oven for 10 minutes or until toasted. Place in a clean tea towel and rub to remove skins. Coarsely chop.
• Step 2
  Combine the oil, vinegar, honey and mustard in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
• Step 3
  Place the duck on a plate. Sprinkle evenly with paprika and turn to coat. Season with salt and pepper.
• Step 4
  Heat a large frying pan over medium heat. Add the duck, skin-side down, and cook for 2 minutes or until golden brown and crisp. Turn and cook for a further 2 minutes or until golden. Transfer to a baking tray. Roast for 6-8 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Cut into thick slices.
• Step 5
  Place the pear, witlof and rocket in a large bowl. Drizzle over half the dressing and gently toss until just combined.
• Step 6
  Divide the salad among serving plates. Sprinkle with the hazelnuts. Top with duck and drizzle over remaining dressing. Sprinkle with chives to serve.