Recipe for Crisp Duck Salad with Red Fruit 
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Yield:
6
Ingredients:
Amount Ingredient
For the dressing: ----------------
75 gm fresh raspberries
1 tsp light muscovado sugar
2 tbl red wine vinegar
1 sm clv garlic crushed
1/2 tsp dijon mustard
5 tbl grapeseed oil or light olive oil
----------------- For the salad: ----------------
1/4 kg oven ready duckling
100 gm mixed salad leaves
175 gm red cherries
75 gm raspberries
75 gm blackcurrants
1 bn chives finely chopped
Instructions:
Instructions: Preheat the oven to 180C/350F/Gas Mark 4.

Make the dressing: mash raspberries with the sugar vinegar garlic and mustard.

Press through a sieve gradually whisk in oil and seasoning and set aside.

Wash the duckling and pat dry.

Prick the flesh all over with a fork and rub the skin liberally with salt and pepper.

Roast on a rack for 2 /2 hours without basting.

Cool.

Preheat the grill to high.

Strip the skin from the duck and place on the grill rack.

Cook until crisp then cool.

Remove meat from the duck place on the grill rack and cook until crisp; cool.

Shred the meat using two forks and snip the skin with scissors.

Arrange the salad leaves and fruit on a platter scatter over chives and top with duck and season.

Sprinkle over the crispy skin then drizzle over dressing and garnish with parsley.

This should be started a day ahead.

Serves 6

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