World Cuisine

Smoked Duck Breast Salad

cook 10 mins
  • 2 oranges
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 75 g (3 oz) watercress
  • a small handful of pomegranate seeds
  • 250 g (8 oz) smoked duck breast, sliced
  • Peel and segment the oranges over a bowl to catch the juice.
  • Whisk the orange juice with the olive oil and Dijon mustard.
  • Toss together the watercress, pomegranate seeds and orange segments in a bowl, then divide between 4 shallow bowls.
  • Top with the smoked duck breast and drizzle with the dressing to serve.
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