Inspiring recipes
Roast Gressingham Duck salad with a honey and walnut dressing
Serves 2
Preparation time 15 Mins
Cooking time 20 Mins
- 2 Gressingham Duck breasts
- 1 bag of mixed leaves
- 1 pack of little gem lettuce
- 100g green beans
- 8 new potatoes cooked with a sprig of mint and
- sea salt
- 50g toasted walnut
- 1 small bunch of chives
- Good-quality dressing or make your own French dressing from:
- 3 tbsp wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 6 tbsp olive oil
- 3 tbsp walnut oil
- Sea salt and freshly ground pepper
Method
Cook the potatoes. Cook the duck breasts as per on-pack instructions and leave to rest for 10 minutes, before slicing the duck thinly. Cook the green beans while the duck is resting.
Make the dressing by whisking the vinegar, mustard and seasoning together. Add the oils to the mixture little by little and season to taste.
Dress the salad leaves, beans and potatoes with the dressing. Serve in two bowls and arrange the slices of duck on the salad. Snip some chives onto the dish and sprinkle the walnuts on top. Enjoy with crispy bread and a glass of chilled rosé!
