Benefits of making winter salad with duck
This Winter Salad with Duck uses ingredients that are at their best during the colder months. The acidity from the oranges cuts through the natural fat of the duck breast perfectly. Kale or spinach provides a fresh base while walnuts add a necessary crunch to the plate. It is a nutritious option that feels indulgent without being too heavy.
How to prepare winter salad with duck
Prepare the duck: Score the skin of the duck breast in a diamond pattern without cutting the meat. Season both sides with salt and pepper. Place the duck skin side down in a cold frying pan and turn the heat to medium. Cook for about eight minutes until the skin is golden and crispy.
Finish the meat: Turn the duck over and cook the other side for about five minutes. Remove the meat from the pan and let it rest on a board for ten minutes. This ensures the juices stay inside the meat when you slice it later. Slice the duck into thin strips once it has rested.
Prepare the base: Wash the kale and place it in a large bowl. Peel the oranges and cut them into segments. Remove the seeds from the pomegranate and thinly slice the red onion. Toss these ingredients together with the chopped walnuts to form the base of your Winter Salad with Duck.
Assemble and serve: Whisk the olive oil and balsamic vinegar together in a small jar. Place the warm duck slices on top of the salad mixture. Drizzle the dressing over everything and toss gently to coat. Serve the salad immediately while the duck is still warm.
Extra tips for winter salad with duck
Starting the duck in a cold pan is the best way to render out the fat and get a very crispy skin. You can save the rendered duck fat in a jar for roasting potatoes another day. If the kale feels too tough, massage it with a little olive oil and salt for a minute before adding other ingredients. This softens the leaves and makes the Winter Salad with Duck much more pleasant to eat.
You can swap walnuts for pecans or hazelnuts if you prefer a different nutty flavour. Make sure to rest the meat properly or the juices will run out and make the leaves soggy. Using seasonal oranges like blood oranges can add a beautiful colour to the final dish.
You may also like
baked sole,
salmon with hasselback potatoes or
naan bread.
