Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Duckling breasts |
| \N \N | Salt and freshly ground black pepper |
| 1 tablespoon | Walnut oil |
| 1 tablespoon | Sunflower oil |
| 1 tablespoon | White wine vinegar |
| 1 \N | 125 gram pac leaf selection |
| 1 \N | 300 g pack organic beetroot; sliced into |
| \N \N | ; matchsticks |
| 1 \N | Orange; cut into segments |
| \N \N | ; and zest |
FOR THE DUCK
FOR THE DRESSING
FOR THE SALAD
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Score the surface of the duck breasts and season well.
Place on a wire rack over a roasting tin and cook for 20-30 minutes until cooked to required colour.
Prepare the dressing by mixing all the ingredients together.
Place the baby leaf mix around the edge of the serving plate. Fill the middle with the beetroot matchsticks and orange segments. Pour the dressing over the whole salad.
Slice the duck breasts, fan out over the salad and sprinkle over the orange zest.
Converted by MC_Buster.
NOTES : The combination of the warm duck breast with the fresh beetroot and orange, make an excellent salad served with warm crusty bread.
Converted by MM_Buster v2.0l.