New Zealand Woman’s Weekly

PEACHY keen!

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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