Duck breast with blue cheese and apple


  • 6 duck breasts
  • pepper
  • 3 green apples, each cut into 12 wedges
  • 1/4 tsp cinnamon
  • 1 tsp sugar
  • 80g butter
  • 220 gorgonzola (blue cheese)
  • 4 handfuls roquette
  • 1 1/2 tbs walnut oil
  • 1/2 tbs red wine vinegar
  • salt


  1. Place the seasoned duck breasts in a hot frying pan, skin side down, to melt and crisp, then turn on the meat side for 2 mins. Remove and rest in a warm place. Mix apple wedges with cinnamon and sugar. Melt butter in pan and cook wedges until they start to colour. Just before serving, divide the cheese into six and place on the duck, melting it on the grill. Serve with apple and roquette dressed with walnut oil, red wine vinegar and seasoning.

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