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Ingredients
- 1 pkt 2 duckling breasts Salt and freshly grnd black pepper
- 2 Tbsp. Walnut oil
- 4 Tbsp. Sunflower oil
- 2 Tbsp. White wine vinegar
- 1 x 125 gram pac baby leaf selection
- 1 x Orange, pared into segments
- 20 gm Toasted walnuts, roughly minced (3/4oz)
Directions
- Preheat oven to 200 C, 400 F, Gas Mark 6.
- Cut away excess fat from the duckling breasts and score the surface, sprinkling with salt and freshly grnd black pepper. Seal in a dry frying pan till golden. Transfer to a wire rack over a roasting tin and cook for 20-30 min or possibly till desired result is achieved.
- Prepare the vinaigrette by whisking together the oils and vinegar.
- Place baby leaf and orange in a bowl and toss with the vinaigrette and place on a suitable serving plate.
- Top the leaves with slices of the duck breasts and sprinkle with minced walnuts. Serve immediately.
- NOTES : A hot salad ideal as a starter or possibly main course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 245g | |
| Calories 1268 | |
| Calories from Fat 833 | 66% |
| Total Fat 94.41g | 118% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 441mg | 18% |
| Potassium 336mg | 10% |
| Total Carbs 100.14g | 27% |
| Dietary Fiber 8.1g | 27% |
| Sugars 32.6g | 22% |
| Protein 10.63g | 17% |
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