Middle Eastern Duck Salad
Hot, shredded duck combined with a vibrant salad and tossed in a delicately spiced dressing. This duck salad is seduction in a bowl, if I do say so myself.
Servings: 2 Serves
Calories: 450kcal
Cost: $35
Equipment
- Oven
- Griddle
- Small saucepan
- Measuring jug
- Large serving bowl
Ingredients
For the Duck:
- 2 roasted duck legs if buying fresh duck, follow the roasting guidelines below
- Olive oil for drizzling
- Salt and pepper to taste
For the Salad:
- 4 tbsp olive oil plus extra
- 1 tbsp ras el hanout spice blend
- Juice of ½ clementine
- 1 tsp raw honey
- 1 large handful watercress
- 1 large handful pea shoots
- 2 large carrots grated
- Small handful fresh mint leaves
- 100 g pomegranate seeds
Instructions
- To Roast the Duck: Preheat the oven to 200C / 400F / Gas Mark 6.
- Sear the Duck: 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 on each side until golden in colour.
- Roast the Duck: 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 for 10 minutes before shredding.
- Prepare the Dressing: 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.
- Assemble the Salad: In a large serving bowl, toss together the watercress, pea shoots, carrot, and mint leaves.
- Add the Duck: Shred the duck with a fork, and add to the salad. Toss in the spiced dressing, then scatter over the pomegranate seeds to serve.
Notes
- Ensure the duck is well seasoned before roasting for the best flavour.
- Ras el hanout can be found in most Middle Eastern grocery stores or substituted with a blend of cumin, coriander, cinnamon, and paprika.
- This salad can be prepared ahead of time and assembled just before serving for convenience.