Shredded Duck Salad

Charmaine Lu -

  • 2 duck breasts
  • ½ tsp chilli flakes
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 75g watercress salad
  • 50g pea shoot salad
  • 25g toasted hazelnuts
  • 1 pomegranate, seeds only
  • 1 sliced red onion
  • 30g shredded basil leaves
  • For the Dressing
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 chopped garlic clove
  • ½ tsp smoked paprika
  • Preheat the oven to 200C. Score the duck skin and season well with salt and pepper. Dry-fry the breasts, skin-side down, for about 8 mins, and discard the fat that’s released as you cook. Once the skin is browned, transfer the pan to the oven and cook for 20 mins more. Remove from the oven and leave to rest for 20 mins.
  • Mix the dressing ingredients in a small bowl until combined. Remove the duck skin and discard, then slice the meat and transfer to a bowl. Add the chillies, maple syrup and paprika and toss to coat. Season well.
  • Arrange the salad greens on a large serving platter and scatter with the pomegranate seeds, hazelnuts, onion, basil and sliced duck breast. Drizzle the duck resting juices into the dressing, mix well and drizzle all over the salad before serving.
40 mins
4 serving