Vibrant Duck, Orange and Pomegranate Salad

This salad is so pretty you could definitely serve it up for a gathering. Making a delicious duck salad couldn’t be much easier, especially when you source the roasted duck already cooked from a Chinese grocer.

By Christina Soong-Kroeger

Duck, Orange and Pomegranate Salad recipe

Of course if you’d prefer to cook your own duck, you can, simply buy three duck breast raw to complete the salad.

Vibrant Duck, Orange and Pomegranate Salad
Serves: 6
  • 200 grams (7 ounces) baby spinach leaves, washed and spun dry
  • 2 oranges, peeled, sliced and halved
  • 1 small red onion, peeled and sliced
  • 1 roasted duck from a Chinese restaurant (ask them to chop it up for you)
  • 1 pomegranate, seeds only
  • 1 punnet red currants, gently washed
  • 1 small bunch mint (optional), washed
  • 80 grams (3 ounces) roasted hazelnuts (optional)
  • 1 tablespoon top quality extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon freshly squeezed orange juice
  • ½ teaspoons honey
  • Salt flakes and freshly ground pepper to taste
  1. Arrange spinach leaves on a large platter and arrange orange slices and onion on top.
  2. Arrange duck pieces on top.
  3. Sprinkle over pomegranate seeds, plus mint and hazelnuts if using.
  4. Make dressing by whisking olive oil, vinegar, juice and honey in a small cup and spooning it over the salad.
  5. Season to taste and serve. Mix the salad up at the table.

Christina Soong-Kroeger

Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.

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