Duck & Rasberry Christmas salad

This is a delightful festive salad ideal for when you need to have something sophisticated yet very simple with a magical appearance! 

Ingredients 

4 duck legs (previously cooked and now cold)

Various salad ingredients from leftovers:

A finely cut slice of red cabbage and raw Brussel sprouts.

Lambs lettuce/rocket salad/ beetroot leaves.

1 pomegranate ( inside core of).

Dressing

1 tablespoon apple cider vinegar 

1 teaspoon raspberry vinegar 

1 small spoon honey 

2 tablespoons fresh thyme 

Fresh raspberries 

Olive oil

Method 

Remove the meat from the duck bones and set aside. Mix the salad and add the duck meat. Make the dressing by adding the vinegars, honey, salt and pepper together; then adding the olive oil slowly to emulsify and finally adding the raspberries.