Divine salad

purple potatoesNot being the biggest fans of salad, we are always looking for ways to make them interesting. A programme on BBC on Balsamic Vinegar made us jump off the sofa and start a reduction for a warm duck salad.

Firstly, boil some Peruvian purple potatoes and allow to cool. I’m sure normal new potatoes would do, but these have a wonderful nutty flavour

Slice 2 duck breasts, and griddle skin side down till the fat is pretty much rendered. Then, griddle each side for a minute or so and take off the heat, remove any remaining fat and allow to rest. Put the pan back on the heat and throw in a couple of cloves of chopped garlic and then the potatoes. Mash these into the fat with a fork or masher till just warmed through.

Plate some leaves and cubed avocado and place the smashed potatoes on the plate, arrange the sliced duck as if you were a cheffy chef.

Reduce a generous amount of balsamic vinegar to a sticky consistency and drizzle over the duck.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

No Comments Yet

Leave a Reply

Your email address will not be published.