Warm Smoked Duck Salad with Raspberry Walnut Vinaigrette (serves4) 1994

Thanks to all those people who turned up to watch me cook at The Royal Show on Monday July 2nd. As promised here is the first of four recipes I demonstrated there. Smoked duck is a delicious versatile dish that can be used in many ways.
Warming the duck works well because duck has enough fat to help keep it moist.
The tender baby spinach makes a wonderful salad leaf and doesn't need cooking.
Thanks also to Debbie Bakewell for generously giving me some of her wonderful ducks to cook with.

1 x 400g (8oz) Smoked Duck Breast
1 bag baby spinach washed
2 slices of brioche loaf
1 punnet Raspberries
24 Walnuts halves
½ tbsp Dijon mustard
½ tbsp Grain mustard
50ml (1/8 pint) Olive oil
4tbsp red wine
1tbsp red wine vinegar
1tsp chopped tarragon
1 clove garlic roughly chopped

1. In a food processor put the mustards then slowly drizzle the olive oil.
2. Next add the red wine and vinegar, then 8 walnut halves and 24 good size raspberries.
3. Season with salt and pepper and then strain through a fine sieve to remove the raspberry seeds.
4. Cut the brioche slices into large croutons, toss with a little olive oil and the garlic then bake in a hot oven 190 C gas mark 4 until golden brown.
5. Remove the garlic then add the tarragon to the cooling croutons.
6. Slice the duck breast width-wise into 16-20 slices so each portion has 4-5 slices.
7. Heat a non-stick frying pan and quickly toss the slices to warm them then remove the pan from the heat.
To Serve
Place a mound of spinach on each plate and then scatter a few raspberries, 4 walnut halves and a few croutons. Drizzle with dressing and then top each plate with 4-5 slices of the warm duck.

Chef's Tips
To add a little more presentation use a little reduced balsamic vinegar and draw a thin line around each plate.