Smoked Duck and Roasted Hazelnut Salad Recipe

Inspired by The Granary Restaurant, Hay-on-Wye

Serves 4

Ingredients

200g Smoked Duck Breast, thinly sliced
3 tbsp Redcurrant and Port Jelly
1 tbsp Balsamic Vinegar
3 tbsp Fino Olive Oil
Damson Negroni (optional)
Seasonal Salad Leaves
¼ White Cabbage
4 tbsp Hazelnuts, roasted
4 tbsp Pine nuts, roasted
Beansprouts
1 Orange, cut into 8 wedges
Halen Môn Sea Salt and black pepper

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 the dressing onto individual plates or a sharing platter.

Pile on seasonal salad leaves and shredded cabbage and arrange the 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.

Serve and enjoy!