Crispy Duck Salad with Orange Slices and Pomegranate Seeds
This easy, delicious salad can be whipped up in no time! The orange slices and pomegranate seeds give this dish a refreshing flavour and pair wonderfully with crispy duck and fresh watercress.
Ingredients
- 2 duck breast fillets (~125g each) uncooked
- 60 g watercress
- 1 orange sliced
- 30 g pomegranate seeds
- 30 g red onion sliced
- 30 g walnuts chopped
- 2 tbsp apple cider vinegar or white/red wine vinegar
- 2 tbsp extra-virgin olive oil
- pinch of salt and pepper
Instructions
- Score the duck breast by slicing the skin in a diagonal direction, without slicing into the meat. Heat up a non-stick pan to medium-high heat. Once the pan is hot add the duck skin-side down. Cook for 6 minutes.
- Tilt the pan and spoon out the fat. This helps create the crispy skin layer. Flip the duck over and cook for another 4 minutes. Turn off the heat, transfer to a plate, and let it sit while the salad is prepared.
- Plate the watercress, sliced oranges, pomegranate seeds, red onion, and walnuts.
- To make the dressing, whisk the vinegar and olive oil in a bowl (or shake in a jar) with salt and pepper. Pour over the salad.
- Slice the duck into strips. The centre should be light pink, but not raw. If it's still raw, add it back into the pan until it's cooked to your liking.
- Serve alongside the salad and enjoy!