Roast Duck Salad with Ballymaloe Irish Beetroot, Orange & Fennel
- Cooking Time: 1.5 hours
- Serves: 6
- Allergens: Nuts
This roast duck salad is terrific with warm, freshly-roasted duck or leftover duck. Packed full of complementary flavours & textures, it’s a real treat to feast on – especially as a delicious dinner party starter or main!
- 1 whole roasted duck (190°C / 375°F / Gas Mark 5 for 1 - 1.5 hours, until juices run clear at the thigh)
- 4 oranges (2 sliced and 2 segmented, free of pith and skin)
- 150g Ballymaloe Diced or Sliced Irish Beetroot (drained)
- 1 fennel bulb (trimmed and thinly sliced)
- 3 small cos lettuces (trimmed and halved)
- 4 handfuls mixed leaves (red)
- 1 ripe pomegranate (seeded and free of pith)
- 200g toasted walnuts
- Honey (for drizzling)
- Sea salt and freshly-cracked black pepper
- Ballymaloe Balsamic & Irish Apple Cider Vinegrette
- 1 large platter or 6 individual main course plates
- Contains nuts
- Not suitable for vegetarians
- Carve the roasted duck into 6 portions and keep warm.
- In a large bowl, toss the mixed leaves with Ballymaloe Balsamic & Irish Apple Cider Vinegrette – enough to make them shine! Sprinkle on some sea salt and freshly-cracked black pepper.
- Spread evenly onto your plates/ platter.
- Using a pastry brush, brush each half cos lettuce with the vinegrette and season. Place half on each plate.
- Scatter the sliced and segmented orange segments around the salad.
- Place the duck in 6 mounds around your platter, or individually portion on your plates, and casually add the fennel, toasted walnuts, drained Ballymaloe Irish Beetroot (diced or sliced) and pomegranate seeds.
- Finally, sprinkle sea salt over the duck and drizzle with honey for a decadent final flourish.