A L’Orange Duck with Crisp Summer Salad
Ingredients
200g sugar snaps peas, halved diagonally
2 bunches baby gem lettuce
½ red onion, thinly sliced
2 Tbsp sesame seeds, toasted
½ cup Greek yoghurt
½ cup water
1 Tbsp Chives, finely chopped
Salt and pepper to taste
2 pack x 500g Luv-a-Duck A L’Orange Duck Legs
Crusty bread to serve
Products used
Method
1. Pre-heat oven to 190°C.
2. Remove duck from pack and place skin side up on a lined baking tray or dish. Bake for 15 mins. Allow to rest for 5 mins before serving.
3. Meanwhile toss the lettuce, red onion, sesame seeds and sugar snap peas in a bowl.
4. To make the dressing combine the Greek yoghurt, water, chives and then season with salt and pepper. Dress the salad with dressing and serve alongside crusty bread and A L’Orange Duck Legs.