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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, North African
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. If you're using leftover duck - slice or tear the meat into bite-size pieces.
  3. 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.
  4. Separate the chicory leaves, rinse and wipe them, then arrange on a plate. Scatter the watercress/rocket and mint leaves on top.
  5. 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.