- 1 tbsp olive oil
- ½ smoked duck breast, sliced thinly
- 100g/3½oz cooked bulgar wheat
- 3 fresh chard leaves, shredded
- ½ bunch fivers, or small onions, or shallots, chopped
- small handful chopped Alexander leaves (optional)
- 1 lime, peeled and segmented
- 1 lemon, peeled and segmented
- 1 orange, peeled and segmented
- salt and freshly ground black pepper
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp Worcestershire sauce
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- For the duck and citrus salad, heat the oil in a frying pan over a medium heat, add the duck breast and fry gently for 2-3 minutes, or until warmed through.
- Add the cooked bulgar wheat, chard, fivers and Alexander leaves and stir well to mix.
- Fold in the segmented citrus fruits. Season to taste with salt and freshly ground black pepper.
- For the dressing, place all the dressing ingredients into a bowl and mix well to combine.
- To serve, pile the warm duck and citrus salad onto a serving plate and pour the dressing over it.