Tea smoked duck breast with witlof, cranberries and hazelnuts

  • Serves 2


For the dressing
100ml lavender syrup
200ml extra virgin olive oil
100g dijon mustard
juice of 1 lemon
salt & black pepper

For the salad
140g smoked duck breast
2 white witlof
100g radicchio, roughlysliced
40g toasted hazelnuts, roughly chopped
100g du puy lentils
100g dried cranberries

*Ingredients available from Togninis Milton.


Method: Firstly cook the lentils in salted water with celery, carrot and onion, until they are just tender - 20 minutes over high heat is usually enough. Soak the dried cranberries in the lemon juice for at least 30 minutes then drain, reserving the liquid for the dressing. Slice the radicchio and place in a bowl of water to soak for 15 minutes, then drain. Remove the leaves from the witlof, leaving them whole or cut if too large. In a bowl mix the lavender syrup with dijon mustard, salt, pepper, extra virgin olive oil and reserved lemon juice, whisk thoroughly. To serve: Arrange the smoked duck breast and witlof on a plate and scatter over the hazelnuts, lentils and cranberries. Drizzle with dressing and enjoy.

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