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Baby Leaf Duck Salad

For The Duck
1 pk 2 duckling breasts
Salt and freshly ground black pepper

For The Dressing
2 tb Walnut oil
4 tb Sunflower oil
2 tb White wine vinegar

For The Salad Base
1 125 gram pac baby leaf selection
1 Orange; pared into segments
20 g Toasted walnuts; roughly chopped (3/4oz)

Preheat oven to 200 C, 400 F, Gas Mark 6.

Cut away excess fat from the duckling breasts and score the surface, sprinkling with salt and freshly ground black pepper. Seal in a dry frying pan until golden brown. Transfer to a wire rack over a roasting tin and cook for 20-30 minutes or until desired result is achieved.

Prepare the vinaigrette by whisking together the oils and vinegar.

Place baby leaf and orange in a bowl and toss with the vinaigrette and place on a suitable serving plate.

Top the leaves with slices of the duck breasts and sprinkle with chopped walnuts. Serve immediately.

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