Skeaghanore West Cork Smoked Duck Breast Salad
Hand reared on their farm overlooking Roaring Water Bay and fed on 'free-from' corn, the Hickey family's famous duck has the texture and full flavour that are unique to well-fed, free-range poultry.
4 people
0 minutes
10 minutes
Ingredients
- 20 - Cherry Tomatoes halved
- 0 - Crusty Bread to serve
- 2 - Hot Smoked Skeaghanore Duck Breasts
- 2 handfull SuperValu Mixed Baby Salad Leaves
- 1 punnet SuperValu Strawberries quartered
For the dressing
-
0
-
Black Pepper
-
1
pinch
Caster Sugar
-
1
tbsp
Lemon Juice
or cider vinegar
-
3
tbsp
Olive Oil
-
0
-
Salt
Method
- To make the dressing, whisk all the ingredients together in a bowl until the sugar has dissolved.
- Arrange the salad leaves in shallow bowls. Slice the duck breasts on the diagonal and arrange over the salad. Add the tomatoes and strawberries and drizzle with the dressing.
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