Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Delish Duck Salad


Delish Duck Salad

This is an adapted Jamie Oliver recipe from his 30 minutes meals book. It is a very quick and easy dish to make and sure to impress whoever it is served to. The combination of flavours excites the taste buds, it isn’t greasy in any way and leaves you with a fresh clean palette because of the amazing pomegranates. An excellent dinner party dish, and a great way to convince others that eating low carb doesn’t have to be boring. Don’t be scared if you have never cooked with duck before, it is no harder than cooking a chicken breast.

Equipment required

1 small non stick fry pan
Something heavy to place on top of the duck, for example I used a small deep base saucepan with a mortar and pestle sitting in it
1 mixing bowl
1 small empty glass jar, or something the shake the dressing in

Shopping list for 2 people

2 large duck breasts, skin on
Chinese 5 spice
1 tbsp of balsamic vinegar
2 tbsp of olive oil
1 teaspoon of runny honey
2 good pinches of salt
1 deseeded red chilli, I used green because that’s what I had, but red gives better colour
1 small bunch of fresh mint and parsley
100g of your fav salad leaves, I used a non bitter young leaf mix
2 small carrots
1 or 2 salad (spring) onions, to your taste
50g pomegranate seeds

Method to the madness

Heat the pan to a high heat, remove any excess side skin from the duck breasts and any sinew, discard. Score the breasts across on a diagonal and then the other way to create little squares on the skin. Make sure to use a sharp knife and to not cut through to the flesh, just cut the skin

Cover the skin generously in 5 spice and a good pinch of salt, put the duck breasts skin side down in the hot pan. Place something heavy over the breasts to ensure that the skin is in direct contact with the pan

While the duck is cooking prepare the salad. Check on its progress regularly, once the skin is crispy turn the heat to medium and cook on the other side for 2-3 minutes, it should be pink in the middle. To make the dressing add the olive oil, balsamic, honey and a pinch of salt to a jar or dressing shaker and shake vigorously. Once combined, dress the leaves in the mixing bowl. Peel the carrots and then use the peeler to create ribbons for the salad, finely slice the salad onion, place the carrots and onion on top of the leaves, sprinkle over the pomegranate seeds. Don’t toss the salad again

On a chopping board large enough to hold the duck breasts, chop the mint, parsley and chilli. Once the duck has been cooked place it top if the chopped herbs and chilli and leave it to rest for 2 minutes. After the duck has rested slice it on the diagonal

Serve out the salad and the duck breasts, place the herbs and chilli on top of the skin with some on the juices from slicing the breasts. ENJOY!


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