Smoked duck, honey beetroot and orange salad

Smoked duck breast is a very special delicacy.  It can be served as a canape, but this recipe is for a salad which brings out its flavours.  Serve as a starter or a supper dish.

Preparation Time: 10 Mins

Cooking Time: 5 Mins

Total Time: 15 Mins

Ingredients

For 2 servings…

2                    Beetroot  - cooked, cut into small wedges

1 tbs               Olive oil    

2 tbs               Honey  - runny        

                     Pepper      

                     Salt          

5 tbs               Sugar       

210 ml             Pistachio kernels      

                     Salad leaves  - mixed 

1                    Orange  - segmented

1                    Smoked duck breast  - sliced into ½ cm slices       

2 tbs               Olive oil  - lemon flavoured      

1 tsp               Vinegar  - balsamic   

                     Feta cheese

Method

Coat the beetroot bits with plane olive oil and honey and sprinkle with salt and pepper.

To prepare the candied pistachios…

Place the sugar into a medium saucepan and place on a stove at medium heat.  Stir the sugar with a wooden spoon until it has melted and turns a golden colour.

Once the sugar is golden, take off the heat and immediately add the pistachio kernels.  Stir the pistachios until coated with the sugar mixture.  Then transfer them to a lined baking tray and separate them from each other.  Set aside to cool.

To assemble the salad…

Place the salad leaves on the base of a dish, top with the beetroot and orange segments and pistachios.  Place the duck breast slices on top of the salad.

Stir together the lemon olive oil and balsamic vinegar until combined and pour the mixture evenly over the salad.  Top with a little crumbled feta.

Wine recommendations

A light red or a white wine.  Burgundy would be the first choice.

Conventional

     Bourgogne pinot noir

Interesting

     Chénas

     Montagny

     Santenay

Special

     Savigny-Lès-Beaune