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Smoked duck salad

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Wrap the beetroot individually in foil and cook in the oven for about 30 mins until tender when pierced with a sharp knife.
  • Remove and, when cool enough to handle, peel and slice into rounds.
  • Then put the red onion, cucumber, radishes and parsley in a bowl, together with the lemon juice, 6 tbsp oil, seasonings and balsamic. Toss until well combined.
  • To serve, arrange the beetroot in rounds on individual plates, mound the salad in the centre and top with the duck. Sprinkle with a little fresh oil and garnish with the mini herbs.

Ingredients

  • 4 beetroot, scrubbed
  • ½ small red onion, very finely sliced
  • ½ telegraph (continental) cucumber, sliced on the diagonal & halved
  • 6 radishes, cut into wedges
  • a good handful of Italian (flat leaf) parsley leaves
  • 2 tbsp fresh lemon juice
  • olive oil
  • sea salt & freshly ground pepper
  • a splash of balsamic vinegar
  • 1 smoked duck breast, sliced
  • a handful of fresh mini herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm