Recipe Sections
This is a light salad dish. With the bitterness of the rocket and the zesty mayonnaise, the flavours in this salad are refreshing and summery.
1 packet Luv-a-Duck Roast Duck Legs (or breast if you prefer)
4 cups rocket leaves, washed
1/2 cup toasted pine nuts
1 bunch asparagus, cut in thirds
1 jar Luv-a-Duck Zesty Lemon Mayonnaise
Salt and pepper to taste
1 orange, peeled and sliced
1 bunch fresh baby beetroots
2 garlic cloves, crushed
Sprig of thyme
Olive oil
Boil asparagus pieces for 3-5 minutes, drain and place into a bowl of iced water to retain the colour.
Remove the stems from the baby beetroot and wash thoroughly. Toss in olive oil, garlic, thyme, salt and pepper and roast in the oven on 180C for 30 minutes or until soft. Once cooked remove from the oven and allow to cool.
Slice the roast duck meat into bite size pieces and get out your favourite platter.
To build your salad, scatter some washed rocket leaves on the bottom, add the pine nuts, asparagus, baby beets, orange slices and duck. Drizzle some mayonnaise and repeat the process until all ingredients are used.
The colours in this recipes are just stunning. Enjoy.