Recipe: Middle Eastern Duck Salad

by Suz on August 31, 2013 · 0 comments

in Cooking, Food, Paleo, Recipe

Hot, shredded duck and a vibrant salad, tossed in a delicately spiced dressing. This duck salad is seduction in a bowl, if I do say so myself.

Paleo Diet Recipe Primal Middle Eastern Duck Salad

Duck Salad Ingredients:

  • 2 roasted duck legs (if buying fresh duck, follow the roasting guidelines below)
  • 4 tbsp olive oil, plus extra
  • 1 tbsp ras el hanout spice blend
  • Juice ½ clementine
  • 1 tsp raw honey
  • 1 large handful watercress
  • 1 large handful pea shoots
  • 2 large carrots, grated
  • Small handful fresh mint leaves
  • 100g pomegranate seeds

Duck Salad How To:

To roast the duck

Preheat the oven to 200C / 400F / Gas Mark 6

Heat a griddle to a high heat. Drizzle with a small amount of olive oil, then sear the duck legs for a couple of minutes each side until golden in colour.

Drizzle the duck with a little more olive oil, season with salt and pepper, then leave to roast in the oven for 2 hours. Leave to stand before 10 minutes before shredding.

For the salad

Combine the olive oil and the ras-el-hanout in a small saucepan. Heat gently until aromatic, then transfer to a measuring jug. Whisk in the Clementine juice, honey, and a little salt and pepper.

In a large serving bowl, toss together the watercress, pea shoots, carrot and mint leaves.

Shred the duck with a fork, and add to the salad. Toss in the spiced dressing, then scatter over the pomegranate seeds to serve.

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