Background
This spiced duck salad with chicory and watercress is served with a spicy mandarin dressing and pomegranate seeds. It'd makeΒ a lovely starter in dinner menu or Β 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
- 2 duck breast fillets or 2 roast duck legs
- 2 Tbsp olive oil
- 2 tsp Ras el Hanout spice mix
- 1 head of chicory (white or red)
- 1 mandarin
- 1 large handful of watercress or rocket
- 1 small bunch of mint leaves
- seeds of half pomegranate
Instructions
- 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.
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Categories
- Meal Type: - Dinner - Lunch - Main - Quick & Easy - Starter
- Cuisines: - Fusion - North African
- Occasions: - Anniversaries - Christmas - Dinner Party - Eid - Thanksgiving - Valentine's Day
- Ingredients: - Duck & Goose - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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