Recipe for Warm Duck, Orange and Beetroot Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE DUCK ----------------
2 x Duckling breasts
Salt and freshly ground black pepper
----------------- FOR THE DRESSING ----------------
1 tbl Walnut oil
1 tbl Sunflower oil
1 tbl White wine vinegar
----------------- FOR THE SALAD ----------------
1 x 125 gram pac leaf selection
1 x 300 g pack organic beetroot, sliced into matchsticks
Instructions:
Instructions: 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 20-30 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.

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

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