Roast Duck Salad with Ballymaloe Irish Beetroot, Orange & Fennel

Roast Duck Salad with Ballymaloe Irish Beetroot
  • Cooking Time: 1.5 hours
  • Serves: 6
  • Allergens: Nuts

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Description

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!

Ingredients

  • 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

Dietary Suitability

  • Contains nuts
  • Not suitable for vegetarians

Method

  1. Carve the roasted duck into 6 portions and keep warm.
  2. 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.
  3. Spread evenly onto your plates/ platter.
  4. Using a pastry brush, brush each half cos lettuce with the vinegrette and season. Place half on each plate.
  5. Scatter the sliced and segmented orange segments around the salad.
  6. 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.
  7. Finally, sprinkle sea salt over the duck and drizzle with honey for a decadent final flourish.

  • Cooking Time: 1.5 hours
  • Serves: 6
  • Skill: Easy
  • Allergens: Nuts

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