Recipe - Warm Duck Orange And Beetroot Salad

FOR THE DUCK
2 Duckling breasts
Salt and freshly ground
black pepper

FOR THE DRESSING
1 tablespoon Walnut oil
1 tablespoon Sunflower oil
1 tablespoon White wine vinegar

FOR THE SALAD
1 125 gram pac leaf selection
1 300 g pack organic beetroot;
cut or sliced up into
; matchsticks
1 Orange; cut into segments
; and zest

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Score the surface of the duck breasts and season well.

Place on a wire rack over a roasting tin and cook for 2030 minutes until
cooked to required colour.

Prepare the dressing by mixing all the ingredients together.

Place the baby leaf mix around the edge of the serving plate. Fill the
middle with the beetroot matchsticks and orange segments. Pour the dressing
over the whole salad.

Slice the duck breasts, fan out over the salad and sprinkle over the orange
zest.

Converted by MC_Buster.

NOTES : The combination of the warm duck breast with the fresh beetroot and
orange, make an excellent salad served with warm crusty bread.

Converted by MM_Buster v2.0l.