Ingredients
25g (1oz)Chopped Hazelnuts
Warm Duck & Raspberry Salad – Serves 4
- 4 duck Breasts
- 175g (6z) Rocket Leaves
- 100g (4oz) Raspberries
- ½ Cucumber, cut into slices & cut in half
- 1 Fennel bulb, thinly sliced
- 100g (4oz) Parmesan Shavings
- Dressing – 3tbsp olive Oil
- 2tbsp Balsamic Vinegar
- 50g(2oz) Raspberries, crushed
- Salt & pepper
Cook the duck breast on a preheated pan for 8-10 minutes. Slice the duck.
Divide the rocket up between the plates; place the sliced duck breasts, raspberries, cucumber & fennel on top of the rocket.
Scatter the parmesan shavings over the salad.
Mix all the ingredients for the dressing together & pour over the salad.
Valentine’s Desert Recipe
- Hazelnut Shortbread thins
- 50g (2oz) Butter
- 100g (4oz)Plain Flour
- 25g (1oz) Caster Sugar
- 150g (6oz) Raspberries
- 150g (6oz) Strawberries
- 4 tbsp Low Fat Fromage Frais
- Icing sugar to dust
Rub butter into flour, until it resembles fine breadcrumbs. Add sugar & hazelnuts. Work into a soft paste. Roll out to thickness of 5mm (1/4″) & cut out 8 hearts.
Bake at 180 C/ 350F/ Gas 4 for 10-12 minutes. Cool on a wire rack.
Puree ½ the raspberries & strawberries. Sieve the puree.
Lightly crush the rest of the fruit keeping a few whole to decorate.
Take one heart, put 1 spoon of fromage frais on top, then a spoonful of crushed fruit, and finish off with another heart. Put onto a plate, arrange some whole fruit around the heart & sprinkle with icing sugar & drizzle some puree onto the plate.
