Smoked Duck Breast Salad With Prune Dressing
Ingredients: Serves 4
200g Smoked Duck breast
1 bunch watercress
1 Frisee lettuce yellow leaves only
A small hand of tarragon leaves
Roasted Walnuts roughly chopped
For the dressing:
1 teaspoon red wine vinegar
½ teaspoon Dijon mustard
100ml Sunflower oil
100ml extra virgin olive oil
Juice of ½ lemon
4 California Prunes soaked in water
Good pinch ground chili
First make the dressing, add the red wine and mustard into a liquidizer and pulse to mix,
Now add the oils and lemon, pulse again,
Drain the California Prunes reserving the water, add to the oil mix with the salt and chili, and turn on until smooth. If a little thick add a drop of the prune water.
For the salad, if the smoked duck is whole slice very finely,
Wash the frisee lettuce, I tend to use the yellow part only, if this is a large frisee half is enough, if it's a small lettuce you will need the whole one.
You can use a platter or place it on individual plates.
Mix the frisee, watercress and tarragon together in a bowl
Add a tablespoon of dressing, mix carefully, put onto the platter, scatter the smoked duck breast and walnuts, when ready to serve drizzle a little dressing.
This recipe by top TV chef Rosemary Shrager is just as delicious as it sounds and very straightforward to try at home.
She will be appearing at the Foodies Festival this summer.
Smoked Duck Breast Salad With Prune Dressing, 9th March 2017, 17:29 PM