Award Winning Smoked Salmon

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Serves 6 as a starter or light lunch

Wild Rice Smoked Duck Salad

Welsh artisan food and hampers delivered on your day of choice

250g Rice (I like to use a mixture of Wild and Red Camargue rice) – cook & cool
2 Red Onions – peel and cut into wedges
Olive Oil
Halen Mon Sea Salt and Pepper
170g Smoked Duck Breast
2 Fresh Oranges (blood oranges are the best if in season) – peel, de-pith & segmented or sliced
2 Red Belgian Endives – sliced
Fresh Pomegranate Seeds
150g Kale

For the citrus dressing
3 tbsp Olive Oil
1 tbsp White Wine Vinegar
1tbsp Balsamic Vinegar
4tbsp Fresh Orange Juice
Halen Mon Sea Salt and Black Pepper
Drizzle the onion wedges with Olive Oil and lightly roast or grill, season with Halen Môn Sea Salt and freshly ground black pepper and leave to cool.  Remove the skin from the Smoked Duck Breast. Score the skin, lightly season and pop under the grill until crispy and then leave to cool. 
Slice the Smoked Duck Breast very thinly and mix all the dressing ingredients together in a jug.
Finally compile the salad ingredients on a large platter or on individual bowls and drizzle over the dressing before serving.

 Print Recipe Here


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