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... :(
This looks delicious. I love the use of the pom seeds in there as I never know what to do with them besides to decorate desserts with them.
ReplyDeleteMy wife and I often have duck when we go to Chinese restaurants as well, but I've never actually cooked any myself. Maybe it's time I tried.
ReplyDeleteI love the way you have used the pom seeds. This salad looks wonderful. I hope you are having a great day. Blessings...Mary
ReplyDeleteBridgett, I often associate pom seeds with desserts as well, but they're also delicious with savoury dishes.
ReplyDeleteDave, give it a try. You'll enjoy it.
Mary, thank you. Same to you. :)
Very nice one... this is great in hot day on summer...
ReplyDeleteVasile, it'll be very nice for the warm days with well chilled wine or beers.
ReplyDeleteI could eat this right now.
ReplyDeletethanks for leaving a post on my blog. I keep watching Bones and Brennan wears the most amazing jewellery, most of it South American and Balinese. I got inspired.