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Donal Skehan
Shredded Duck & Orange Salad | DonalSkehan.com, Impressive starter for all year around entertaining.
  • light-meals

Shredded Duck & Orange Salad

July 03

If you’ve ever spotted those packets of pre-cooked duck in the supermarket, this is the salad to make use of them. Crisped up in the oven and shredded, the duck makes the perfect ingredient for a sophisticated salad using orange segments and seasonal leaves. The dressing is made with a handful of Asian storecupboard ingredients and using that one storebought ingredients can help you create a weeknight feast!

  • time 30mins
  • serves Serves 2
Method
  1. Cook the duck at 190C/375F in an oven for 20-25mins, until crispy, remove and shred the meat. You can use leftover duck here too.

  2. Whisk together the ingredients for the dressing.
  3. In a large bowl mix the shredded Duck, spring onions, salad leaves, fresh mint leaves, coriander and the orange slices. Pour in the leftover orange juice and the dressing.
  4. 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

2 oranges, segmented, plus the leftover juice

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

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

2 oranges, segmented, plus the leftover juice

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

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