Warm duck breast and cauliflower salad

METHOD

1. Cut the flowerettes from the cauliflower and blanch in boiling salted water until tender. This time will depend on the size of the flowerettes you use – the smaller the less time. However, do not over boil as they will not hold their shape to serve as a salad (approx 5–7 minutes is best). Strain and keep warm.
2. Pan fry and oven roast the duck (or char grill until medium) let rest for 5 minutes, loosely covered with foil, then slice finely.
3. Meanwhile, whisk the oil, mustard and marjoram in a salad bowl. When combined, whisk in the vinegar.
4. Add cauliflower and duck to salad dressing – season with black pepper – add the mushrooms and toss gently.
5. Decorate with micro herbs and the egg quarters with yolk showing.