Method

    1. In a bowl, mix Raspberry ku-li® with vinaigrette.
    2. Place salad leaves, tomatoes and beansprouts in serving dish.
    3. Add warm duck and drizzle the dressing over the duck and leaves.

Ingredients

  • 475g Raspberry ku-li®
  • 200g vinaigrette
  • Salad leaves (watercress or rocket)
  • Beansprouts
  • Baby tomatoes (quartered)
  • Duck breast (cooked and sliced)