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Ingredients

• 6 small parsnips
• 3 duck breast, skin removed
• 125 g watercress, rocket and spinach
• 12 pitted prunes, quartered
• 2 oranges, segmented
• 1 pinches sea salt flakes and freshly ground black pepper

• 1 tbsp sherry vinegar
• 3 tbsp walnut oil
• 2 tsp clear honey
• 1 tbsp orange juice

Description

Orange, Prune And Parsnip Sweeten Duck Breast To Magnificent Effect In This Healthy Salad

UK TV