Salad leaves and duck

Trendy pea sprouts, salad leaves, fruit and duck – a mouth watering combination.

Salad leaves and duck


Serves 2

3 cups salad leaves
1 persimmon or nectarine, cored, sliced into wedges
1-2 cooked duck legs, shredded
1-2 Tbsp orange vinaigrette
¼ cup pea shoots


Arrange salad leaves, persimmon and duck in a bowl.
Drizzle with orange vinaigrette.
Sprinkle with pea shoots and serve.

Variation: Use orange segments in place of the persimmon.

Nutrition Information Panel

Per Serving [2 Serves]
Energy 2170kj
Protein 26.1g
Total fat 42.8g
- saturated fat 10.6g
Carbohydrates 7.1g
- sugars 7.0g
Fibre 3.3g
Sodium 230mg

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