The combination of rich duck meat, a salty dressing, the sweet tang and texture of pomegranate seeds and the hit of freshness from the mint and coriander make this salad particularly special. You can easily make this recipe with pan fried duck breasts, but I have cheated slightly and used those wonderful Silverhill duck breasts, which simply need to be crisped up in the oven. This is a super little winter salad which is wonderfully aromatic.
Serves 2 
10 mins excl. duck cook time 1/2 Silverhill crispy aromatic duck (or any free range, organic duck)
4 spring onions, finely sliced
2 large handfuls of winter salad leaves
A good handful of fresh mint leaves
A good handful of fresh coriander leaves
1 pomegranate, halved
For the dressing:
1 tbsp of dark soy sauce
1 tbsp of rice wine
1 tsp of sesame oil
1 small thumbsized piece of ginger, finely minced
Zest of 1 orange
Mixing bowl
Wooden spoon
When you can get your hands on the best quality oranges, this is the recipe to make them shine! Combine them with warm and sweet, crispy skinned duck, tender and earthy roast beetroot and a ginger dressing and you have a proper meal on your hands. This recipe makes a great Sunday lunch! If you want to learn how to segment an orange, there are plenty of tutorials here.
