Smoked duck breast and mushroom salad

by Tom Aikens
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Ingredients

Fresh Meat

Fruit & Vegetables

Salad & Fresh Herbs

Beverages

  • 100ml of dry Madeira
  • 85ml of water
  • 35ml of sweet wine

Oils & Vinegars

  • 112ml of balsamic vinegar
  • 95ml of olive oil, plus a dash to cook the shallots
  • 35ml of white wine vinegar

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