Smoked duck breast and raspberry vinaigrette salad

Ingredients

300g Boiron raspberry puree

60g Balsamic Vinegar

360g Hazelnut oil

150g Olive oil

180g Strong duck gravy or strong veal gravy

Method

Make the Raspberry vinaigrette.

Add the Raspberry puree, strong duck gravy or veal gravy and balsamic vinegar to the mixing bowl (each ingredient should be at room temperature).

Blend in the hazelnut oil with a whisk.

Blend in the extra olive oil with a whisk.

Adjust the seasoning.

Ingredients

23g Smoked duck breast

26g Raspberry

21g Green beans

15g Pickled red onions

80g Tomatoes

90g Little gem lettuce

25g Red chicory

2g Watercress

1 Poached egg

Method

Prepare the ingredients and combine. 

Serve with the vinaigrette on the side.