The combination of rich duck meat, a salty dressing, the sweet tang and texture of pomegranate seeds and the hit of freshness from the mint and coriander make this salad particularly special. You can easily make this recipe with pan fried duck breasts, but I have cheated slightly and used those wonderful Silverhill duck breasts, which simply need to be crisped up in the oven. This is a super little winter salad which is wonderfully aromatic.
1/2 Silverhill crispy aromatic duck
4 spring onions, finely sliced
2 large handfuls of winter salad leaves
A good handful of fresh mint leaves
A good handful of fresh coriander leaves
1 pomegranate, halved
For the dressing:
1 tablespoon of dark soy sauce
1 tablespoon of rice wine
1 teaspoon of sesame oil
1 small thumbsized piece of ginger, finely minced
Zest of 1 orange
Cook the duck in a hot oven, until crispy, remove and shred the meat.
Whisk together the ingredients for the dressing.
Hold the pomegranate cut side down and bash the skin with a wooden spoon to remove the seeds to a large mixing bowl.
Mix all the ingredients for the salad and the duck with the dressing in bowl with the pomegranate seeds.
Pile onto large serving plates and serve straight away.