Smoked Duck with Wild Rice Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

170g Smoked Duck Breast
250g Rice (I like to use a mixture of Wild and Red Camargue rice) – cook & cool
150g Kale
2 Fresh Oranges (blood oranges are the best if in season) – peel, de-pith & segmented or sliced
2 Red Onions – peel and cut into wedges
Fino Olive Oil
2 Red Belgian Endives – sliced
Halen Môn Sea Salt and Black Pepper
Fresh Pomegranate Seeds

For the citrus dressing –
4 tbsp Fresh Orange Juice
3 tbsp Fino Olive Oil
1 tbsp White Wine Vinegar
1 tbsp Balsamic Vinegar
Halen Môn Sea Salt and Black Pepper

Drizzle the onion wedges with Fino Olive Oil and lightly roast or grill, season with Halen Môn Sea Salt and freshly ground black pepper and leave to cool.

Remove the skin from the Smoked Duck Breast. Score the skin, lightly season and pop under the grill until crispy and then leave to cool.

Slice the Smoked Duck Breast very thinly and mix all the dressing ingredients together in a jug.

Finally, compile the salad ingredients on a large platter or on individual bowls and drizzle over the dressing before serving.

Serve and enjoy!

Why not add a bottle of something from our Wine Cellar to enjoy with your Smoked Duck and Wild Rice Salad?