Duck, orange & walnuts

Duck, orange & walnuts

By
From
Salads
Serves
2

Ingredients

Quantity Ingredient
3 tablespoons walnut oil
2 tablespoons sherry vinegar
1 dash orange blossom water
1/2 orange, zested and juiced
100g duck confit, shredded
20g walnuts, toasted and crushed
1 orange, peeled and membrane removed, cut into rounds
10 small leaves of red endive
1 handful sorrel
salt
pepper

Method

  1. Combine the oil, vinegar, orange blossom water, orange zest and juice. Arrange the other ingredients in a dish. Pour over enough dressing to coat the ingredients. Season with salt and pepper to taste. Serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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