Duck And Berry Salad With Smoked Almonds
In need of a new salad that's absolutely delicious? Well we've got you SORTED! Our duck and berry salad has everything: crispy roasted duck, leafy greens, smokey nuts, and a sweet touch of berries. Perfect for a nutritious lunch or dinner at home.
- 2 duck legs
- 1/4 cucumber
- 50 g raspberries
- 50 g smoked almonds, roughly chopped
- 75 g lambs lettuce
- 50 ml olive oil
- 15 ml balsamic vinegar
- 30 g blackberries
Preheat The Oven
Preheat the oven to 180ºC.
Roast The Duck
Place the duck legs onto a baking tray and season with salt, pepper and a little oil. Roast for 1 hour, until cooked through and the skin is well browned.
Remove the duck from the oven and let it rest for 10 minutes while you make the salad.
Make The Salad
Slice the cucumber into batons, avoiding the seedy core. Cut the raspberries in half. Throw the batons into a large mixing bowl with the almonds, raspberries and lambs lettuce.
Slice the meat from the duck leg and pull it into strips. Add that into the bowl while it’s still warm.
Season with a little salt and pepper and toss everything together, then divide it between two plates.
Make The Dressing
To finish, pour the oil and balsamic vinegar into a mini food processor or spice grinder. Add the blackberries and season with a little more salt and plenty of pepper.
Blitz to a smooth dressing, adding a little water if it’s too thick. Spoon over the plated salads and dig in!
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