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.
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.