Title: Warm Duck, Orange And Beetroot Salad
Categories: Sainsbury13, Sainsbury's
Yield: 1 servings

--------------------------------FOR THE DUCK--------------------------------
2 Duckling breasts
Salt and freshly ground
-black pepper

------------------------------FOR THE DRESSING------------------------------
1 tb Walnut oil
1 tb Sunflower oil
1 tb White wine vinegar

-------------------------------FOR THE SALAD-------------------------------
1 125 gram pac leaf selection
1 300 g pack organic beetroot;
-sliced into
; matchsticks
1 Orange; cut into segments
; and zest

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Score the surface of the duck breasts and season well.

Place on a wire rack over a roasting tin and cook for 20-30 minutes until
cooked to required colour.

Prepare the dressing by mixing all the ingredients together.

Place the baby leaf mix around the edge of the serving plate. Fill the
middle with the beetroot matchsticks and orange segments. Pour the dressing
over the whole salad.

Slice the duck breasts, fan out over the salad and sprinkle over the orange
zest.

Converted by MC_Buster.

NOTES : The combination of the warm duck breast with the fresh beetroot and
orange, make an excellent salad served with warm crusty bread.

Converted by MM_Buster v2.0l.