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Ardshealach Smoked Duck Salad with Orange & Beetroot


Ingredients for the dressing:

4 tbsp vegetable oil

3 tbsp lemon juice

4 tbsp orange juice fresh pressed

1 tsp finely grated fresh ginger

1 tsp maple syrup

½ tsp fresh diced red chilly


Make the dressing by mixing all the ingredients.


Ingredients for the salad

Roman lettuce

2 ready cooked beetroot, cut in

1 fresh orange, cut in pieces

2 tbsp fresh parsley, finely chopped

½ sliced red chilly

1 tsp finely diced fresh ginger


Combine all salad ingredients on a plate and drizzle with the dressing.

Add on top of the salad a few slices of the Ardshealach Smoked Gressingham Duck Breast.

 For this I have placed a whole smoked duck breast briefly under the grill in order to get the crisp back on the skin, sliced it and used for each plate a few slices to add on top of the salad.

Drizzle a bit of the dressing on all again, season to taste and sprinkle some of the sliced red chilly, a tiny bit of the fresh diced ginger and parsley over it and enjoy!