A warming autumnal salad of duck breast and black pudding.

I love this time of year, the wonderful russet colours, the scent turns from freshness to a lovely earthy smell. Also love that the rugby season starts back up, and after a brutal local derby, I just craved something warming but not too heavy, but with a hearty protein kick to soothe tired muscles, and I wanted something quick.

I knocked this warming autumnal salad up with a crispy pan fried duck breast from Pipers Farm served pink and juicy of course, a few slices of black pudding fried off in the duck fat, some crumbly feta cheese, crisp  cos lettuce, some crunchy croutons, some crunchy slices of crystal lemon cucumber from my greenhouse, a few caper berries and a drizzle of olive oil and balsamic glaze.

The flavours worked really well together, balancing out the richness of the crisp skinned duck and black pudding, and it was washed down with a much needed glass of Pinot Noir.

 

2 responses to this post.

  1. That’s a good one – black pudding, feta and duck!

    Reply

  2. that looks like some very well cooked duck… just how I like it.

    Reply

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