Warm Alfresco Duck Salad with pear, red grapes and fetta – Azzuro Epicurean
Duck breast maybe cooked prior and re-heated when required. This recipe is also great for the festive season and can be made using left over shredded roast duck meat. INGREDIENTS 2 Duck BreastsAzzuro...
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Ingredients
- 2 Duck Breasts
- Azzuro Blend Extra Virgin Olive oil
- 100g rocket leaves, washed
- 1 sml bulb fennel, shaved
- 1 ripe pear, shaved
- 100g goats Milk feta or Danish feta
- 1 cup red grapes
- Salt
- pepper
- ½ cup apple juice
- 2 tblsp Due Vittorie balsamic
- 2 tblsp Azzuro Blend olive oil
- cracked black pepper
- Thinly sliced bread stick to serve
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