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Serves 4

Smoked Duck and Beetroot Salad Recipe
170g Smoked Duck Breast  - thinly sliced
4 handfuls Wild Rocket Leaves
2 Little Gem Lettuces
8 Shallots
12 Baby Beetroot or 4 large
1 Fig
1 clove Garlic - chopped
1 tsp Ground Cumin
1 tbsp Fino Olive Oil
1 tbsp Fino Balsamic Vinegar
Lemon Juice
Handful of toasted pine nuts (optional)
Toss the beetroot, shallots and garlic with the Olive OilBalsamic Vinegar and cumin. Season and oven roast in foil until tender.
Lightly dress the salad leaves with Olive Oil, lemon juice and seasoning. Arrange on a platter with the cooled roasted vegetables, salad leaves, fig and slices of Smoked Duck Breast. Scatter over the toasted pine nuts.
Print recipe here


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