Duck Salad With Mixed Winter Berries

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
704
FAT
150%
CHOL
0%
SOD
1%
Uploaded by: Great British Chefs

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Ingredients for 2 servings

100 g mixed berries and soft fruit (such as raspberries, blackberries, blueberries, cherries, redcurrants, blackcurrants, and white currants)

75 g salad leaves

6 tablespoons raspberry vinegar

4 tablespoons olive oil

2 Gressingham duck breasts, about 175g each

50 g walnuts, lightly toasted

Salt and pepper, to season

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