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2 Luv-A-Duck Smoked Duck Breast, thinly sliced
100ml sherry vinegar
100g caster sugar
2 bay leaves
2 shallots, finely sliced
400g red seedless grapes, picked
1 handful of walnuts, toasted
1 red oak lettuce, small inner leaves only
1 orange, segmented
1 tsp mustard
4 tbs olive oil
1. In a small pot combine the vinegar, sugar and bay leaves and bring to the boil. Place the grapes and shallots into a sterilised glass jar and pour over the liquid, seal with a lid and cool before chilling in the fridge. This can be done up to a week before eating.
2. In a bowl whisk mustard, a tablespoon of the pickling liquid from the grapes and oil. Season the dressing with salt and pepper. In a large bowl, toss the salad leaves with the walnuts, orange segments, grapes, duck and dressing.
Make the dressing in the same bowl you are going to serve the salad in.
