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Smoked Duck and Roasted Hazelnut Salad Recipe
Inspired by The Granary Restaurant, Hay-on-Wye
Serves 4
Ingredients
200g Smoked Duck Breast, thinly sliced
1 Orange, cut into 8 wedges
¼ White Cabbage
4 tbsp Pine nuts, roasted
4 tbsp Hazelnuts, roasted
3 tbsp Redcurrant and Port Jelly
3 tbsp Fino Olive Oil
1 tbsp Balsamic Vinegar
A splash of Damson Negroni (optional)
Seasonal Salad Leaves
Beansprouts
Halen Môn Sea Salt and black pepper
Melt Redcurrant & Port Jelly with Fino Balsamic Vinegar, Fino Olive Oil and a splash of water (or optional Damson Negroni) in a pan over low heat, season with Halen Môn Sea Salt and black pepper and allow to cool.
Spoon the dressing onto individual plates or a sharing platter.
Pile on seasonal salad leaves and shredded cabbage and arrange the thinly sliced Smoked Duck Breast on top.
Sprinkle over the roasted nuts and beansprouts.
Drizzle with Fino Olive Oil and a squeeze of orange and garnish with remaining orange segments.
Serve and enjoy!
