Rosemary Shrager’s Smoked Duck Breast Salad With A Prune Dressing

This recipe by top TV chef Rose­mary Shrager is just as deli­cious as it sounds and very straight­for­ward to try at home:

Ingre­di­ents: Serves 4

  • 200g Smoked Duck breast
  • 1 bunch water­cress
  • 1 Frisee let­tuce yel­low leaves only
  • A small hand of tar­ragon leaves
  • Roast­ed Wal­nuts rough­ly chopped


For the dress­ing

  • 1 tea­spoon red wine vine­gar
  • ½ tea­spoon Dijon mus­tard
  • 100ml Sun­flow­er oil
  • 100ml extra vir­gin olive oil
  • Juice of ½ lemon
  • 4 Cal­i­for­nia Prunes soaked in water
  • Salt
  • Good pinch ground chili


First make the dress­ing, add the red wine and mus­tard into a liquiz­er and pulse to mix, now add the oils and lemon, pulse again, drain the Cal­i­for­nia Prunes reserv­ing the water, add to the oil mix with the salt and chili, and turn on until smooth. If a lit­tle thick add a drop of the prune water.


For the sal­ad, if the smoked duck is whole slice very fine­ly, wash the frisee let­tuce, I tend only to use the yel­low part only, if this is a large frizzes half is enough, if it’s a small let­tuce you will need the whole one.


You can use a plat­ter or place it on indi­vid­u­al plates. Mix the frizzes, water­cress and tar­ragon togeth­er in a bowl add a table­spoon of dress­ing mix care­ful­ly put onto the plat­ter scat­ter the smoked duck breast and wal­nuts, when ready to serve driz­zle a lit­tle dress­ing.


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