| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
2 duckling breasts |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Walnut oil |
| 4 |
tb |
Sunflower oil |
| 2 |
tb |
White wine vinegar |
| 1 |
|
125 gram pac baby leaf selection |
| 1 |
|
Orange; pared into segments |
| 20 |
g |
Toasted walnuts; roughly chopped |
|
|
; (3/4oz) |
INSTRUCTIONS
FOR THE DUCK
FOR THE DRESSING
FOR THE SALAD BASE
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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