• 50min
  • 45min
  • Easy
  • 4 Servings
1 vote


For the caramelised apples and vegetables
  • 2 Pink Lady® apples
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 ½ tsp thyme
  • 2 cloves of garlic
  • 1 red pepper
  • 2 yellow peppers
  • 1 red onion
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 20 slices smoked duck
For the crumble
  • salt and pepper
  • 100 g flour
  • 50 g butter
  • 20 g ground hazelnuts
  • 30 g whole hazelnuts
  • 50 g grated parmesan
For the rocket pesto
  • salt and pepper
  • 125 ml olive oil
  • 120 g arugula
  • 30 g parmesan
  • 50 g pine nuts
  • 2 cloves of garlic
Plate up
  • Pink Lady® apples


For the caramelised apples and vegetables
  1. Pre-heat the oven to 200°c.
  2. Cut the apples, peppers and onions into cubes.
  3. Finely chop the clove of garlic.
  4. Whisk together the olive oil, soy sauce, cider vinegar, honey, ground ginger, allspice, garlic and thyme. Add the vegetable and apple and mix.
  5. Pour the mix onto a baking tray covered with parchment. Bake for 25 minutes, mixing half-way through. Set aside
For the crumble
  1. Dice the butter.
  2. Finely chop the hazelnuts.
  3. In a mixing bowl, rub together the flour, butter, chopped hazelnuts, ground hazelnuts and parmesan using your fingertips.
  4. Sprinkle the crumble over a baking tray lined with parchment. Bake in the oven for 20 minutes and shake regularly to ensure an even bake
For the rocket pesto
  1. Peel and finely chop the garlic.
  2. Grate the parmesan.
  3. Dry roast the pine nuts in a frying pan.
  4. Blend the rocket, garlic, parmesan and pine nuts.
  5. Add the olive oil, salt and pepper. Mix and set aside
Plate up
  1. Chop the smoked duck into matchstick-size strips.
  2. Put 4 metal rounds onto four plates.
  3. Spoon a little crumble into the bottom of each one.
  4. Spoon over the apple and vegetable mix and push down with the back of the spoon.
  5. Sprinkle over some of the duck.
  6. Sprinkle more of the crunchy parmesan and hazelnut crumble.
  7. Remove the metal rounds and spoon over some of the pesto.

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