Skeaghanore West Cork Smoked Duck Breast Salad

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RECIPE OVERVIEW

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.

Preparation time: 10 minutes

•

Cooking time: 0 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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