1 fennel bulb, cored and thinly sliced, fronds reserved for garnish
1 pomegranate, seeded
100g Goats Cheese, crumbled
1 cup walnuts
Olive oil
100g rocket leaves
½ cup balsamic glaze
Method
Pre-heat oven to 190°.
Place duck legs onto a lined baking tray and cook in the oven for 15 minutes.
While the duck is cooking, prepare the salad. In a dry frying pan over medium heat, add the walnuts and cook stirring for a few minutes until fragrant. Remove.
In a large salad dish, add the rocket leaves and drizzle with olive oil and toss to coat.
Top with sliced fennel, orange segments, Goats Cheese, walnuts and pomegranate seeds.
Drizzle with balsamic glaze and top with the A L’orange Duck Legs.
Serve.
LUV to Show You How
Reviews
Sorry, no ratings have been submitted for this recipe yet.
