Great Salad: Crunchy apple & lettuce make delicious base for duck, best served warm with red wine dressing though just as good cold.
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Ingredients
2 boneless duck breast
mixed salad leaves
1/2 red onion
1 dessert apple
1 tbsp olive oil
2-3 tbsp red wine
Dressing
2 boneless duck breast
mixed salad leaves
1/2 red onion
1 dessert apple
1 tbsp olive oil
2-3 tbsp red wine
fresh mint/parsley
1 clove garlic
S n P
1 tsp caster sugar
2 tsp dijon/wholegrain mustard
2 tbsp red wine
3 tbsp olive oil
Method
STEP 1
Score skin & season duck, then cook: 200C for 12mins (med rare), leave to rest. Dressing: to a jar add the chopped herb, crushed garlic. Season. Add sugar, mustard, wine, oil & shake.
STEP 2
Prep salad, peel, core, slice apple place in bowl & add dressing, toss gently. Slice duck and place on top of salad. Serve.