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Warm duck salad with walnut & orange dressing
- 4 duck breasts
- 4 medium potatoes , peeled and diced
- 16 walnuts halves
- 250g vaccum-packed beetroot (with vinegar)
- 100g bag watercress , large stems removed
- 4 spring onions , thinly sliced
- 1 head chicory , separated into leaves, the core sliced
- 3 small oranges , peeled and sliced
- 4 tbsp walnut oil
- 4 tsp red wine vinegar
- 1 tbsp chunky marmalade
Directions:View on BBC Good Food
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