Roast duck and pomegranate is a pairing I keep coming back to, and this salad is the fastest way to get there. Simple enough. You’re working with pre-roasted duck, so assembly is genuinely quick: arrange the spinach, layer the oranges and onion, add the duck, scatter pomegranate seeds and hazelnuts, then pour over a simple olive oil and orange dressing. Red currants if you can find them. The whole platter is ready in minutes and looks like you actually thought about it. What I love about this one is how it handles richness. Duck is fatty and deeply savory, but the orange slices and pomegranate push back with enough tartness and juice that each forkful stays lively. The hazelnuts add something earthy and crunchy that ties it together. Mint at the end keeps it fresh. Good as a main on a platter at the table and let everyone mix it themselves, the dressing settles as it sits and the last person to serve themselves gets the best bowl.
How to Make Vibrant Duck, Orange and Pomegranate Salad
Slicing the oranges
Peel the oranges completely and slice into rounds or supremes. Removing all the pith matters here because pith is bitter and this salad depends on clean citrus sweetness. Pat the slices dry before laying them on the spinach so they don’t water everything down.
The duck
Pre-roasted duck from a Chinese barbecue shop works well and saves significant time. Tear or slice it into pieces rather than fine shreds, you want the meat to read as duck, not as a topping. If cooking your own, three raw duck breasts will cover the recipe. 
Dressing at the table
Whisk the dressing fresh and spoon it over just before serving. Don’t dress the whole platter in advance. The spinach wilts quickly under the acidity, and the pomegranate seeds lose their pop. Mix at the table so everyone gets it at its best.
Vibrant Duck, Orange and Pomegranate Salad
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A vibrant salad with juicy duck, sweet oranges, and tart pomegranate. Easy to assemble for a stunning appetizer or light lunch.
Ingredients
- 7 oz (200 g) baby spinach leaves
- 2 oranges
- 1 small red onion
- 1 roasted duck
- 1 pomegranate seeds
- 1 punnet red currants
- 1 small bunch mint
- 3 oz (80 g) roasted hazelnuts
- 1 tablespoon top quality extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon freshly squeezed orange juice
- 1/2 teaspoons honey
- Salt flakes and freshly ground pepper
Instructions
- Arrange spinach leaves on a large platter. Arrange orange slices and onion on top. Arrange duck pieces on top.
- Sprinkle over pomegranate seeds, plus mint and hazelnuts if using.
- Make dressing by whisking olive oil, vinegar, juice, and honey in a small cup and spooning it over the salad.
- Season to taste and serve. Mix the salad at the table.
Notes
- To maximize the duck’s flavor, let it rest at room temperature for 15-20 minutes before slicing.
- If pomegranate seeds are unavailable, substitute dried cranberries or cherries for a similar tartness.
- For longer storage, keep the duck and dressing separate, combining just before serving to prevent the salad from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use a different type of lettuce instead of baby spinach?
Yes. Arugula works well if you want more peppery bite, and mixed greens are fine for a milder base. Avoid iceberg, which adds nothing here.
How do I seed a pomegranate without making a mess?
Cut it in half and hold each half cut side down over a bowl. Tap the back firmly with a wooden spoon. The seeds fall right out.
Can I make the dressing ahead of time?
You can whisk together the olive oil, red wine vinegar, orange juice, and honey up to a day ahead. Store it in the fridge and give it a good shake before spooning it over the salad.
