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Donal Skehan
Duck Pomegranate and Mint Salad | DonalSkehan.com, Salads don't have to be boring and this duck salad proves it!
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Duck Pomegranate and Mint Salad

November 17

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.

 

 

  • time 10 mins excl. duck cook time
  • serves Serves 2
Method
  1. Cook the duck in a hot oven, until crispy, remove and shred the meat. You can use leftover duck here too.
  2. Whisk together the ingredients for the dressing. Hold the pomegranate cut side down and bash the skin with a wooden spoon to remove the seeds to a large mixing bowl.
  3. Mix all the ingredients for the salad and the duck with the dressing in bowl with the pomegranate seeds. Pile onto large serving plates and serve straight away.

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Ingredients

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

 

You'll Need

Mixing bowl

Wooden spoon

 

5
(1)
photo
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