Meals and Courses

Smoked Duck with Clementine and Walnut Salad

cook 10 mins
  • 2 clementines
  • 100 g (3½ oz) watercress, plus a handful of extra leaves, to garnish
  • 50 g (2 oz) walnuts, lightly crushed
  • 200 g (7 oz) smoked duck breast, sliced
  • pomegranate seeds, to garnish (optional)
  • 2 tablespoons walnut oil
  • 2 teaspoons raspberry vinegar
  • salt and pepper
  • Cut away the peel and pith from the clementines. Cut the flesh into segments, discarding the membrane, but reserving the juice in a small bowl.
  • Arrange the watercress on 4 plates and sprinkle with the clementine segments and the walnuts. Top with the smoked duck slices and garnish with the cress leaves and pomegranate seeds, if using.
  • To make the dressing, whisk the oil and vinegar into the reserved clementine juice and season to taste. Drizzle over the salad and serve.
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