I love duck! they're meaty and rich and delicious. I have to have them whenever I go to Chinese restaurants. However, they can be a bit heavy. But mixing it with some herbs, fruits and nuts and you end up with a light summery dish.
Salad can be boring sometime but this recipe is anything but. It's colourful with varieties of textures and flavours and most importantly it tastes great!
The duck was stuffed with orange halves and a rosemary sprig; and rubbed all over with ground cinnamon, salt and pepper before roasting in the oven for a couple of hours. When cooked, let it cool a little before shredding the meat.
The dressing for the salad is made by mixing preserved lemons, juice of the orange halves and pomegranates in a food processor and then pour through a sieve before adding an equal amount of olive oil. Season with salt and pepper.
And assembling the salad couldn't be easier. In a bowl, mix some parsley, mint leaves, toasted flaked almond, pistachio nuts, dried cranberries, pomegranate seeds and the salad leaves. Toss in some of the dressing and then add the shredded duck meat. Arrange on a plate and drizzle with more dressing. Yum.
And this completes recipe number 144. 20 recipes to go and 65 days left.
ps. England is out of the world cup now... :(