Baby Leaf Duck Salad Recipe

• 1 pkt 2 duckling breasts Salt and freshly grnd black pepper
• 2 Tbsp. Walnut oil
• 4 Tbsp. Sunflower oil
• 2 Tbsp. White wine vinegar
• 1 x 125 gram pac baby leaf selection
• 1 x Orange, pared into segments
• 20 gm Toasted walnuts, roughly minced (3/4oz)

1. Preheat oven to 200 C, 400 F, Gas Mark 6.
2. Cut away excess fat from the duckling breasts and score the surface, sprinkling with salt and freshly grnd black pepper.
3. Seal in a dry frying pan till golden.
4. Transfer to a wire rack over a roasting tin and cook for 20-30 min or possibly till desired result is achieved.
5. Prepare the vinaigrette by whisking together the oils and vinegar.
6. Place baby leaf and orange in a bowl and toss with the vinaigrette and place on a suitable serving plate.
7. Top the leaves with slices of the duck breasts and sprinkle with minced walnuts.
8. Serve immediately.
9. NOTES : A hot salad ideal as a starter or possibly main course.

duckling breasts salt, walnut oil, sunflower oil, white wine vinegar, gram pac baby leaf selection, orange, walnuts

Taken from cookeatshare.com/recipes/baby-leaf-duck-salad-72933 (may not work)