- In a bowl, mix Raspberry ku-li® with vinaigrette.
- Place salad leaves, tomatoes and beansprouts in serving dish.
- Add warm duck and drizzle the dressing over the duck and leaves.
- 475g Raspberry ku-li®
- 200g vinaigrette
- Salad leaves (watercress or rocket)
- Baby tomatoes (quartered)
- Duck breast (cooked and sliced)