Smoked Duck and Roasted Hazelnut Salad.

Inspired by The Granary Restaurant, Hay-on-Wye.

Serves 4

• 200g Smoked Duck Breast, thinly sliced
• Beansprouts
• Seasonal Salad Leaves
• ¼ White Cabbage, shredded
• 1 Orange, cut into 8 wedges.
• 4 tbl Hazelnuts, roasted.
• 4 tbl Pine nuts, roasted.
• 3 tbl Redcurrant and Port Jelly
• 1 tbl Balsamic Vinegar
• 3 tbl Olive Oil
• Damson Negroni (optional)

Melt Redcurrant & Port Jelly with Balsamic vinegar, Olive Oil and a splash of water (or optional Damson Negroni) in a pan over low heat, season with salt and black pepper and allow to cool.
Spoon dressing onto individual plates or a sharing platter.
Pile on seasonal salad leaves and shredded cabbage and arrange thinly sliced Duck Breast on top.
Sprinkle over the roasted nuts and beansprouts.
Drizzle with Olive Oil and a squeeze of orange and garnish with remaining orange segments.