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


  • 475g Raspberry ku-li®
  • 200g Vinaigrette
  • Salad Leaves (Watercress or Rocket)
  • Beansprouts
  • Baby Tomatoes (quartered)
  • Duck Breast (cooked and sliced)