Salad of duck gizzard comfit, raspberry dressing, Adji Cress, Shiso Purple, Atsina Cress

(For 4 verrines)

• 120g duck gizzard comfit
• 80g cooked blanched mange tout beans
• 120g cooked blanched broccoli 
• 15g baby spinach leaves
• 40g sliced red radishes 
• 80g fresh raspberries sliced into half
• 60g fresh crushed raspberries
• 120g ripe avocado (sliced)
• ½ punnet Adji Cress    
• ½ punnet Shiso Purple    
• ½ punnet Atsina Cress  
• 2 tbsp olive oil  
• 1 tsp raspberry vinegar 
• 1 pinch table salt   

For the dressing:

• Emulsify the crushed raspberries, raspberry vinegar, olive oil and one pinch of salt.

For the salad:

• Cut the cooked mange tout into 3 and cut the cooked head of broccoli into small pieces.
• Using a small mixing bowl, fold all the ingredients in the dressing, except the cresses.
• Cut the cresses into a bowl and fold them all together, use half of it in the salad.
• Place the salad in a verrine glass, add the rest of the cut cresses on top of each glass and serve.                                                                                       

Additional information:

• Shiso Purple is packed with biotin and vitamin B6 and pairs very well with Duck.
• The word “ Verrine” come from the French word “verre" meaning glass.
• Verrines are very popular in France, it is simply a way of serving food in glasses specially designed for this purpose.