Rosemary Shrager’s Smoked Duck Breast Salad with a prune dressing

Ingredients: Serves 4
• 200g Smoked Duck breast
• 1 bunch watercress
• 1Friseelettuce yellow leaves only
• A small hand of tarragon leaves
• Roasted Walnuts roughly chopped

For the dressing
• 1 teaspoon red wine vinegar
• ½ teaspoon Dijon mustard
• 100ml Sunflower oil
• 100mlextra virgin olive oil
• Juice of ½ lemon
• 4California Prunes soaked in water
• Salt
• Good pinch ground chili

First make the dressing, add the red wine and mustard into a liquizer and pulse to mix, now add the oils and lemon, pulse again, drain the California Prunes reserving the water, add to the oil mix with the salt and chili, and turn on until smooth. If a little thick add a drop of the prune water.

For the salad, if the smoked duck is whole slice very finely, wash the frisee lettuce, I tend only to use the yellow part only, if this is a large frizzes half is enough, if it’s a small lettuce you will need the whole one.

You can use a platter or place it on individual plates. Mix the frizzes, watercress and tarragon together in a bowl add a tablespoon of dressing mix carefully put onto the platter scatter the smoked duck breast and walnuts, when ready to serve drizzle a little dressing.

Recipe courtesy of Rosemary Shrager, ambassador for California Prunes
Website: www.californiaprunes.co.uk