Smoked duck breast salad with fig, manchego and crispy sage leaves : Telegraph

A recipe for the telegraph pairing 20 year old Tawny Port with a salad. The port with deep caramel notes works perfectly with the smokey duck and the manchego cheese.


    Serves 2

    8 slices smoked duck breast (found in most delis and supermarkets)

    3 figs, quartered

    25g hazelnuts, roasted and chopped

    small chunk of good quality manchego cheese,

    crisp salad leaves

    small bunch of sage, leaves picked

    good quality olive oil

    sea salt and cracked black pepper 


Heat a little oil in a small frying pan and add the sage leaves and fry till crisp then remove and place on kitchen paper. Assemble the salad on a pretty plate – first the salad leaves and toss with a little olive oil and salt and pepper then arrange the duck breast, figs, and hazelnuts, take a vegetable peeler and shave the manchego onto the salad, finished by the crispy sage leaves. Drizzle with a dash of peppery olive oil and a glass of 20 year old Tawny Port.