Duck breast salad with sweet potato recipe
Discover Duck Breast Salad Raspberry Vinaigrette on Shooting UK. Learn how to cook wild duck and goose dishes packed with authentic countryside flavour.
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.shootinguk.co.uk.
Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Colander
- Serving bowl
- Plate
- Kitchen timer
- Aluminum foil
- Fork
- Spoon
- Paper towel
Ingredients
- 4 Duck breasts
- salt
- 1 bulb of fennel
- 100ml of white wine vinegar
- 50g of caster sugar
- 100ml of white wine
- 500g of mixed salad leaves, washed and dried
- 2 bunches of asparagus
- 1 punnet of raspberries
- ½ tsp of Dijon Mustard
- 200ml of olive oil
- 50ml of raspberry vinegar
- Flaky sea salt
- pepper
- 1 sweet potato
- Olive oil
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