We are delighted to have won a Taste of the West Gold Award 2020 for our Smoked Duck Breast. It's a great accolade to the quality behind our English charcuterie products, not to mention the taste!
Smoked Duck and Orange Salad
2 x 80g packs Capreolus smoked duck breast
2 x oranges
Mixed salad leaves
Fresh mint leaves finely shredded
1 x tbsp. soy sauce (or tamari for a gluten-free option)
2 x tbsp. apple cider vinegar (the best is the Liberty Apple Balsamic)
3 tbsp. good olive or rapeseed oil
Salt and Pepper to taste
Carefully remove the skin, pith and any pips from the oranges and cut into segments and add to the mixed leaves.
Make the dressing - Put the shredded mint, chopped chives, soy sauce, apple cider vinegar, oil and seasoning into a clean jam jar with lid and shake until blended.
Share the mixed salad leaves, orange segments and any variations that you want like toasted pine nuts or soft sundried tomatoes between four small plates.
Lay the sliced Capreolus smoked duck breast on top of the salad.
Shake the dressing and drizzle over the top of each plate.
Visit our shop to buy our award winning Smoked Duck Breast.
Serves 4 as a Starter
Variations: Toast pine nuts, cool then add to salad. This salad is also lovely with a few chopped sun-dried tomatoes in oil (these are the soft ones).
This recipe uses orange but duck goes well with many fruits so you could substitute the orange with mango, papaya or pear if you wish