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Great
Recipes - Duck, Avocado and Berry Salad Recipe
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Duck, Avocado and
Berry Salad Recipe
Ingredients
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4 small or 2 large duck breasts, halved if large
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15ml/1 tbsp clear honey
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15ml/1 tbsp dark soy sauce
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mixed chopped fresh salad leaves such as lamb's
lettuce, red chicory or frisee
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2 avocados, stoned, peeled and cut into chunks
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115g/4 oz raspberries
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salt and ground black pepper
For the dressing
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60ml/4 tbsp olive oil
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15ml/1 tbsp raspberry vinegar
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15ml/1 tbsp redcurrant jelly
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salt and ground black pepper
Serves 4
Method:
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Preheat the oven to 200C. Pick the skin of each duck
breast with a fork. Blend the honey and soy sauce
together in a small bowl, then brush all over the
skin.
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Place the duck breasts on a rack set over a roasting
tin and season with salt and pepper. Roast in the
oven for about 15-20 minutes, until the skins are
crisp and the meat cooked.
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Meanwhile, to make the dressing, put the oil,
vinegar, redcurrant jelly and seasoning in a small
bowl and whisk well until evenly blended.
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Slice the duck breasts diagonally and arrange among
four individual plates with the salad leaves,
avocados and raspberries.
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Spoon the dressing over
the top and serve.
Notes: Small avocados
contain the most flavor and have a good texture. They
should be ripe but not too soft, so avoid any whose
skins are turning black.
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