Smocked Duck, Frisee and Ruby Grapefruit

Cook time 15 minutes
Servings 4


2 smoked duck breast, thinly sliced
1 ruby grapefruit, segmented and juice reserved
1 head of frissee salad, out leaves discarded
1 handful of walnuts 

1 clove of garlic, crushed
1 tsp.  Dijon mustard
1 tbs. reserved grapefruit juice
3 tbs. extra virgin olive oil

Smocked Duck, Frisee and Ruby Grapefruit


To make dressing, gently whisk the mustard, juice and extra virgin olive oil. Season with salt and pepper.

Assemble the salad by scattering the frisee leaves on a plate followed by the grapefruit walnuts and thinly sliced duck. Finally add the dressing.