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Wild Duck Salad With Orange And Fennel
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This is a great dish to serve as a starter or light supper; the orange complements the richness of the duck meat. The recipe works well with domestic duck legs too – just poach the flesh for less time.
Fine Burgundy or northern Rhône reds are great wines to serve with duck. However, with all the other contrasting flavours, a much more interesting choice would be a top-drawer German Riesling with some sweetness.
Typical values per serving:
This recipe was first published in April 2007.