For food enthusiasts and home cooks willing to venture beyond conventional taste territories, the Duck and Pomegranate Salad is a gateway to indulgence and nourishment in a single dish.
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Duck and Pomegranate Salad
The harmony of flavors and textures in this salad is a story of contrasts. The tender, gamey taste of duck is balanced with the crispness of fresh greens, and the sweet-tart pomegranate seeds add texture as well as a delightful pop of flavor. This blend is not just a treat for the taste buds; it is a palatable canvas that encourages creativity and the play of color and scent.
This dish is perfect alongside a helping of Roasted Vegetable Medley or a warm bowl of Butternut Squash and Apple Soup.
Ingredients
Serves: 4 Prep Time: 45 minutes Cook Time: 2 hours
- 1 whole duck
- 1 teaspoon ground cinnamon
- 1 sprig rosemary
- Juice of 5 lemons
- 1 small orange, cut in half
- 2 large pomegranates, cut in half
- 1 bunch fresh parsley, leaves picked
- 1 bunch fresh mint, leaves picked
- ¼ cup sliced almonds
- ¼ cup chopped pistachios
- 2 handfuls of your favorite lettuce
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
How to Make Duck and Pomegranate Salad
Preheat your oven to 350 F.
Wash the duck, remove the insides and pat dry.
In a small bowl, mix a teaspoon of sea salt, a teaspoon of freshly ground black pepper and the cinnamon together and rub the duck all over with the mixture.
Stuff the inside of the duck with the orange halves and rosemary sprig.
Place the duck in a roasting dish, breast side down, and roast in the preheated oven for 1 hour.
After an hour, turn the duck breast side up and roast for another 45 minutes.
After 45 minutes, roast the duck for another 15 minutes, but at 400 F, to create a nice and crispy skin.
While the duck cooks, cut the pomegranates in half and remove the seeds from the pomegranates in a bowl by tapping the exterior skin with a wooden spoon.
When the duck is cooked, remove it from the oven, scoop out the orange halves with a spoon and set the duck aside to cool.
In a food processor or blender, process the lemon juice with ⅓ of the pomegranate seeds and the juice from the orange halves you removed from the cooked duck.
Pour the resulting liquid in a bowl and whisk-in an equal amount of olive oil to create the vinaigrette. Season with salt and pepper to taste.
In a large bowl, mix the almonds, pistachios, pomegranate seeds, lettuce, most of the parsley and mint leaves and a part of the vinaigrette.
Pick the flesh and skin off the duck and place equal portions on serving plates.
Place a generous portion of salad on top of each plate over the duck meat and top off with extra vinaigrette, parsley and mint leaves.
More Duck Recipes
If you love duck as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Pan-Fried Duck Breasts With Grape Sauce Recipe
- Roast Duck With Herb Ghee Recipe
- Spiced Duck Breast Recipe
- Pesto and Tomato Duck Skewers Recipe
- Orange And Lemon Roasted Duck Recipe
- Duck With Raspberry Sauce Recipe
📖 Recipe
Duck and Pomegranate Salad
Equipment
Ingredients
- 1 whole duck
- 1 teaspoon ground cinnamon
- 1 sprig rosemary
- Juice of 5 lemons
- 1 small orange cut in half
- 2 large pomegranates cut in half
- 1 bunch fresh parsley leaves picked
- 1 bunch fresh mint leaves picked
- ¼ cup sliced almonds
- ¼ cup chopped pistachios
- 2 handfuls of your favorite lettuce
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350 F.
- Wash the duck, remove the insides and pat dry.1 whole duck
- In a small bowl, mix a teaspoon of sea salt, a teaspoon of freshly ground black pepper and the cinnamon together and rub the duck all over with the mixture.Sea salt and freshly ground black pepper to taste, 1 teaspoon ground cinnamon
- Stuff the inside of the duck with the orange halves and rosemary sprig.1 sprig rosemary, 1 small orange
- Place the duck in a roasting dish, breast side down, and roast in the preheated oven for 1 hour.
- After an hour, turn the duck breast side up and roast for another 45 minutes.
- After 45 minutes, roast the duck for another 15 minutes, but at 400 F, to create a nice and crispy skin.
- While the duck cooks, cut the pomegranates in half and remove the seeds from the pomegranates in a bowl by tapping the exterior skin with a wooden spoon.2 large pomegranates
- When the duck is cooked, remove it from the oven, scoop out the orange halves with a spoon and set the duck aside to cool.
- In a food processor or blender, process the lemon juice with ⅓ of the pomegranate seeds and the juice from the orange halves you removed from the cooked duck.Juice of 5 lemons
- Pour the resulting liquid in a bowl and whisk-in an equal amount of olive oil to create the vinaigrette. Season with salt and pepper to taste.Extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
- In a large bowl, mix the almonds, pistachios, pomegranate seeds, lettuce, most of the parsley and mint leaves and a part of the vinaigrette.1 bunch fresh parsley, ¼ cup sliced almonds, ¼ cup chopped pistachios, 2 handfuls of your favorite lettuce, 1 bunch fresh mint
- Pick the flesh and skin off the duck and place equal portions on serving plates.
- Place a generous portion of salad on top of each plate over the duck meat and top off with extra vinaigrette, parsley and mint leaves.
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