Moroccan Duck Salad Recipe · Gressingham
This wonderful duck salad benefits from the sweet smoky flavours of the rose harissa. Perfect for summer evenings or a light evening meal.
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.gressinghamduck.co.uk.
Ingredients
- 2 duck breasts, skin removed
- 2 tbsp rose harissa paste (optional)
- 6 tbsp good olive oil
- 2 aubergines, sliced into 1cm thick rounds
- 50g pine nuts
- 2 gem lettuce, separated into leaves and washed
- 100g feta cheese, crumbled
- 1 bunch of flat leaf parsley, roughly chopped
- ½ a lemon, juiced
- 1 tsp honey
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