Smoked Duck & Asparagus Salad
A lovely fresh salad, this recipe uses our fantastic Rannoch Scottish smoked duck breast and combines it with asparagus
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2
INGREDIENTS - Ingredients in bold are available in store!
1 bunch of asparagus, trimmed (get it from Claremont Farm on the Wirral if you can!)
2 packs of Rannoch sliced smoked duck breast
16 radishes, trimmed and quartered
6 tbsp of La Tourangelle Walnut Oil
2 tbsp of Valdespino sherry Vinegar
Mixed baby leaf salad leaves
Salt and black pepper
PREPARATION
Boil the asparagus in a large pan for 3-4 minutes, or until just tender, then drain. Remove the skin/fat from the sliced duck breast and put in a frying pan over a medium heat and fry for 2-3 minutes until the fat has melted into the pan. Remove any remaining skin from the pan to leave behind just the melted fat then add the asparagus and fry for 1-2 minutes until lightly browned. Stir in the radishes and duck breast slices and fry for a further 1-2 minutes until the radishes have softened slightly. Meanwhile, whisk together the walnut oil and sherry vinegar and season with salt and black pepper to make a dressing. Put the warm duck, asparagus and radishes on a plate, top with salad leaves and drizzle with the walnut oil dressing. Serve straight away. WINE PAIRING
Pinot Noir is a classic pairing with duck. We recommend our Casa Silva Cool Coast Pinot Noir from Chile (£17.50) or our fantastic Riverby Estate Pinot Noir from New Zealand (£22.95).
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2
INGREDIENTS - Ingredients in bold are available in store!
1 bunch of asparagus, trimmed (get it from Claremont Farm on the Wirral if you can!)
2 packs of Rannoch sliced smoked duck breast
16 radishes, trimmed and quartered
6 tbsp of La Tourangelle Walnut Oil
2 tbsp of Valdespino sherry Vinegar
Mixed baby leaf salad leaves
Salt and black pepper
PREPARATION
Boil the asparagus in a large pan for 3-4 minutes, or until just tender, then drain. Remove the skin/fat from the sliced duck breast and put in a frying pan over a medium heat and fry for 2-3 minutes until the fat has melted into the pan. Remove any remaining skin from the pan to leave behind just the melted fat then add the asparagus and fry for 1-2 minutes until lightly browned. Stir in the radishes and duck breast slices and fry for a further 1-2 minutes until the radishes have softened slightly. Meanwhile, whisk together the walnut oil and sherry vinegar and season with salt and black pepper to make a dressing. Put the warm duck, asparagus and radishes on a plate, top with salad leaves and drizzle with the walnut oil dressing. Serve straight away. WINE PAIRING
Pinot Noir is a classic pairing with duck. We recommend our Casa Silva Cool Coast Pinot Noir from Chile (£17.50) or our fantastic Riverby Estate Pinot Noir from New Zealand (£22.95).