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you are here: Recipes | Crispy duck salad recipe |
Crispy duck salad recipe
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Warm crispy duck salad with Rooibos vinaigrette
(serves 4)
4 duck breasts
1L stock
8T honey
180ml strong Rooibos tea
200g butternut
1 head of garlic
1 red onion, roughly sliced
1T olive oil
2 cups lentils, soaked overnight and cooked
½ cup walnuts, roasted
2 red chillies, chopped
¼ cup sherry vinegar
Simmer the duck in stock for ½ hour. Remove, season with salt and roast at 180°C for 30 minutes. Meanwhile, roast the butternut, garlic and onion with olive oil until soft. Once cool, shred duck meat, drizzle with a mixture of half the honey and 4T Rooibos and return to the oven until sticky and crisp. Toss together the butternut and lentils. Mix the chilli, vinegar, and remaining Rooibos and honey.
Top the salad with the duck, sprinkle with walnuts and spoon the dressing over.
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| WEDDING INSPIRATION |
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