Duck Salad

Really just a variant on poached chicken salad….

I started with left over boned roast duck. Remove the skin/fat, slice into bite-sized strips.

Walnuts, toasted and chopped, each half into two or three slivers.

Apple, thinly sliced. I would have used white grapes if I’d had some to hand.

Spinach, stemmed, washed and chopped.

Dressing:

plain yoghurt
mango/apricot chutney*
white wine vinegar
tomato paste*
salt and pepper

*I would have preferred to use a jam and a green tomato chutney, but I can’t find anything like the latter here in Geneva and my own home made is a million miles away.

Mix all these various things together. Serve.

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