| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | 2 duckling breasts | |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Walnut oil |
| 4 | T | Sunflower oil |
| 2 | T | White wine vinegar |
| 1 | 125 gram pac baby leaf | |
| selection | ||
| 1 | Orange, pared into segments | |
| 20 | g | Toasted walnuts, roughly |
| chopped | ||
| 3/4oz |
INSTRUCTIONS
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. Converted by MC_Buster. NOTES : A warm salad ideal as a starter or main course. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 972
Calories From Fat: 848
Total Fat: 96.8g
Cholesterol: 0mg
Sodium: 1000.8mg
Potassium: 965.3mg
Carbohydrates: 24.5g
Fiber: 9.9g
Sugar: 8.9g
Protein: 12.6g