Serves 6

  • 150g smoked sliced duck
  • 120g mixed salad leaves
  • 200g bottled black cherries, halved and stoned
  • 4 small oranges, peeled and pith removed,

    halved and thinly sliced
  • French or your favourite dressing

Dress the salad leaves with salad dressing and arrange on six dinner plates. 

Arrange the black cherries and oranges around the sides of the leaves. 

Place the duck slices on the top of the salad and drizzle with a little more dressing.

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Smoked venison tartlets

Smoked trout and salmon pate