Duck and watercress salad

Hello.

Today’s salad uses watercress and duck.

Duck and watercress salad with pine nut dressing

Ingredients

• salt and pepper
• ½ bag watercress (cresson / waterkers)
• 1 tablespoon extra virgin olive oil (Huile d'olive vierge extra / olijfolie extra vierge)
• Smoked duck (e.g. Labeyrie magret de canard du sud-ouest fumés au bois de hêtre / eendenborst) 20 slices
  
  * translations in (French / Flemish).

Dressing

• 4 tablespoons mayonnaise
• salt & pepper
• 2 tablespoons milk or instead of milk you can use light fresh cream (crème extra legere / extra lichte room)
• pine nuts (pignons / pijnboompitten) 20g
• extra virgin olive oil: topping

Preparation

• Wash the watercress and drain off. Mix with olive oil, salt and pepper
• Wrap the slices of duck around watercress
• Arrange on a plate
• Chop 10 g pine nuts and mix with mayonnaise, salt & pepper, milk (or cream). Add the remaining pine nuts
• Put the dressing on the plate. Decorate with olive oil

Duck is not expensive in and around Belgium, so you can make it anytime you like. Smoked duck, like ham, can be eaten straight out of the package. Please try with the pine nut dressing.