Duck Breast Salad Recipe - Great British Chefs
A supreme duck breast salad recipe from Graham Campbell comes served with asparagus, pickled fennel and sweet potato
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 duck breasts
- salt
- 1 bulb of fennel
- 100ml of white wine vinegar
- 50g of caster sugar
- 100ml of white wine
- 2 bunches of asparagus
- 500g of mixed salad leaves, washed and dried
- 1 punnet of raspberries
- 50ml of raspberry vinegar
- 1/2 tsp Dijon mustard
- 200ml of olive oil
- flaky sea salt
- pepper
- 1 sweet potato
- olive oil
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