Cider and Maple Magret Duck Breast Salad Recipe

Ingredients

• 2 magret duck breasts 375g each, skin scored
• 1/2 cup apple cider
• The juice and zest of 1/2 lime
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper from the mill
• 1/4 cup apple cider
• 3 tablespoons Dijon mustard
• 1 tablespoon white balsamic vinegar
• 6 cups mixed salad
• 1 cup bean sprouts
• 10 radishes cut into small quarters
• 2 red Lobo apples, cut into sticks
• 1/4 cup finely sliced red onion
• 1/4 cup coarsely chopped walnuts