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Duck, Orange and Pomegranate Salad recipe

Vibrant Duck, Orange and Pomegranate Salad

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  • Author: Christina Soong-Kroeger
  • Yield: 6 1x


  • 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
  • 1/2 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.
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