Smoked duck breast salad with fig, manchego and crispy sage leaves : Telegraph
A recipe for the telegraph pairing 20 year old Tawny Port with a salad. The port with deep caramel notes works perfectly with the smokey duck and the manchego cheese.
INGREDIENTS
Serves 2
8 slices smoked duck breast
(found in most delis and supermarkets)
3 figs, quartered
25g hazelnuts, roasted and
chopped
small chunk of good quality
manchego cheese,
crisp salad leaves
small bunch of sage, leaves
picked
good quality olive oil
sea salt and cracked black pepper
INSTRUCTIONS
Heat a little oil in a small
frying pan and add the sage leaves and fry till crisp then remove and place on
kitchen paper. Assemble the salad on a pretty plate – first the salad leaves
and toss with a little olive oil and salt and pepper then arrange the duck
breast, figs, and hazelnuts, take a vegetable peeler and shave the manchego
onto the salad, finished by the crispy sage leaves. Drizzle with a dash of
peppery olive oil and a glass of 20 year old Tawny Port.
