Duck and Pomegranate Salad
Discover the elegance of Duck and Pomegranate Salad - a symphony of flavors that promises a culinary adventure in every bite.
Servings 4 people
Calories 1021kcal
Cost $35
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.
Nutrition
Calories: 1021kcal | Carbohydrates: 42g | Protein: 30g | Fat: 84g | Saturated Fat: 26g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 40g | Cholesterol: 145mg | Sodium: 152mg | Potassium: 1296mg | Fiber: 11g | Sugar: 29g | Vitamin A: 1801IU | Vitamin C: 45mg | Calcium: 127mg | Iron: 7mg