Spiced duck salad
This spiced duck salad with chicory and watercress is served with a spicy mandarin dressing and pomegranate seeds. It’d make a lovely starter in dinner menu or could be a perfect lunch for a special occasion. Also, if you have leftover meat from a roast duck, it’s a nice and easy way of using it up.
Ingredients
Method
- Rub the skin of the duck breast with salt and fry its skin side till crispy. Turn it over and cook it to your liking. Let it rest for 5 minutes.
- If you’re using leftover duck – slice or tear the meat into bite-size pieces.
- Heat the oil in a pan, stir in the spice mixture for about a minute. When its fragrant, pour it into a small jug. Squeeze in the juice of the mandarin and season with salt and pepper.
- Separate the chicory leaves, rinse and wipe them, then arrange on a plate. Scatter the watercress/rocket and mint leaves on top.
- Slice the breast meat and arrange them on top of the green salad. Pour over the spiced mandarin dressing and sprinkle the pomegranate seeds over the salad.