This is truly a dish for all seasons. The Smoked Duck marries so well with an easy dressing made from zingy rosemary jelly warmed through with a little Kent honey – all on a bed of bitter rocket.
Do play around with the salad ingredients, the smoked duck and the dressing would go well with caramelised nuts. We have added some simple roasted carrots and semi-dried datterini tomatoes for colour and taste.
Serves 4 as a main course
Ingredients
1 x 100g pack of sliced Smoked Duck
1 bag of rocket, baby spinach or watercress
Tracklements Rosemary Jelly
Splash of apple cider vinegar
Extra virgin olive oil
Good honey – we love Kent honey
750g baby potatoes – cut into halves or wedges
Fresh rosemary if you have some
Optional – carrots, semi-dried datterini tomatoes
Parboil the potatoes until tender – drain
Pre heat the oven to 180C.
Put some oil in a roasting tray and warm through for a minute with a peeled clove of garlic cut in half.
When the oil is hot and you smell the garlic, add the potatoes and toss to ensure they are all covered with that delicious garlic-flavoured oil – add a sprig of rosemary if you have – roast for about 30 mins until golden and crispy.
If using the carrots, chop into buttons, toss in olive oil with some dried mixed herbs, put in a baking dish and roast for about 20 mins.
Gently warm 2-3 tbsp of rosemary jelly in a pan, you can loosen with a small splash of apple cider vinegar, when melted stir in a tbsp of honey – do not let it boil or it will turn into toffee.
Toss the salad in some olive oil and arrange on the plate, add the roast carrots and tomatoes, add the duck – then drizzle over the warm dressing.
Serve alongside the potatoes.
