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!
Serves 2 
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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
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.
