Baby Leaf Duck Salad
Prep and cook time: 30
mins to 1 hour
Serves: 2
Ingredients
For the duck:
1 pack 2 duckling breasts
salt and freshly ground black pepper
For the dressing:
2 x 15ml spoons walnut oil
4 x 15ml spoons sunflower oil
2 x 15ml spoons white wine vinegar
For the salad base:
125g pack baby leaf selection
1 orange, pared into segments
20g toasted walnuts, roughly chopped
Method
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.
Nutrition Info (per serving)
342 calories
30g fat
Recipe courtesy:
Sainsbury's
