Wild Duck and Diced Roasted Pumpkin and Kumura Salad
Recipe featured in Cooking Times by Kate Fraser (HarperCollins Publishers).
Ingredients
- cooked duck
- crispy bacon pieces
- head of witloof
- vinaigrette
- 3 parts olive oil
- 1 part cider vinegar
- teaspoon ready-made mustard
- salt and pepper
Method
Cool the cooked duck to room temperature then toss with some crispy bacon pieces.
Separate a head of witloof - the bitter taste is good with the sweet root vegetables, mix all together.
Add the Vinaigrette and shake well.
