Duck Recipe with beetroot and walnuts, Black Mountains Smokery

Smoked Duck & Beetroot Salad Recipe

Our Smoked Duck recipe combines lightly cured award-winning Smoked Duck underpinned by earthy beetroot tones

Serves 4

Ingredients

170g Smoked Duck Breast, thinly sliced
4 handfuls Wild Rocket Leaves
2 Little Gem Lettuces
8 Shallots
12 Baby Beetroot or 4 large
1 clove Garlic – chopped
1 tsp Ground Cumin
1 tbsp Fino Olive Oil
1 tbsp Fino Balsamic Vinegar
1 Lemon, juiced
Handful of toasted chopped walnuts (optional)
Halen Môn Sea Salt and black pepper

Toss the beetroot, shallots and garlic with the Fino Olive Oil, Fino Balsamic Vinegar and cumin. Season and oven roast in foil until tender.

Lightly dress the salad leaves with Fino Olive Oil, lemon juice and seasoning.

Arrange on a platter with the cooled roasted vegetables, salad leaves and slices of Smoked Duck Breast.

Scatter over the walnuts to finish off your Smoked Duck salad.

Enjoy!