The Village Press

Duck Salad with Balsamic Dressing

Ingredients:

  • 6 duck breasts, trimmed of excess fat and skin scored
  • 3 bunches asparagus, thick ends snapped off
  • The Village Press Olive oil
  • Finely grated zest 1 orange
  • Selection of salad leaves, including bitter leaves like rocket
  • ½ cup pistachio nuts, shelled
  • ½ cup dried cherries (from specialty stores, or dried cranberries)

    Balsamic dressing
  • 150ml The Village Press olive oil
  • 75ml The Village Press balsamic vinegar
  • 3-4 cloves garlic, finely sliced or crushed
  • Juice ½ lemon
  • 1 heaped tsp wholegrain mustard
  • 1-2 tsp sugar
  • Salt and pepper, to taste
Method:
Cook the duck skin side down on a hot grill plate, a ridged frying pan or barbecue for 7 minutes. Turn and cook for another 2 minutes. Rest the duck for a few minutes then slice thickly.

Drizzle asparagus with olive oil and cook on grill plate or barbecue for 2-3 minutes.

Place all ingredients for the dressing in a jar with a lid and shake well to combine.

Toss the sliced duck and asparagus with remaining salad ingredients and season to taste. Serve with a jug of balsamic dressing for people to help themselves.
 
-  via Taste Magazine.

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