Tangy Duck Salad Recipe
If you are looking for a fresh tasting yet satisfying salad then you have to give this Tangy Duck Salad a try today.
The recipe is very simple and best of all it is under 300 calories per person.
The star of the show is undoubtedly the duck breast that is seasoned well and cooked low and slow to begin with to allow the fat to render out and help keep the duck breast moist.
| Recipe | Tangy Duck Salad |
| Difficulty Rating | Easy |
| Calories per portion | 300 |
| Low Calorie | Yes |
| Cooking Time | 30 minutes |
| Dairy Free | Yes |
| Gluten Free | Yes |
| Vegetarian | No |
| Vegan | No |
Ingredients for a Tangy Duck Salad
Here are the ingredients you need to make a tangy duck salad for 2 people.
- 2 Duck Breast
- Salt and Pepper
- Pre Washed Leafy Salad
- 1 grated Carrot
- 3 medium sized gherkins/pickles in sweet vinegar
- 1/2 a red onion
- 30g sliced and pickled beetroot
- 30g sweetcorn
Equipment for a Tangy Duck Salad
The following equipment is helpful when creating a tangy duck salad.
- Sharp knife
- Skillet pan for frying the duck breast
- Silicon tipped tongs
How to make a Tangy Duck Salad
Here are the steps to make a tangy duck salad.
- Put the skillet pan on a low to medium heat
- While this is heating up score the top of the duck breast (skin side), cutting deep enough to see the pink meat under the top layer of fat
- Pat dry with a towel and then season well with salt and pepper
- Place the duck breast skin side down into the skillet and cook for 15-20 minutes
- While the duck breast is cooking prepare the other ingredients
- Grate your carrot
- Chop the onion and place in a bowl
- Chop the gherkins and then mix with the onions, including adding a little bit of the sweet vinegar from the gherkin jar
- Turn up the heat on the duck and cook for a further 5-10 minutes checking that the skin side is crisping up nicely
- Once the skin is crispy then turn over the duck and cook on the other side for between 5-10 minutes depending on how rare you like it
- Once cooked removed the duck from the heat and rest for 5 minutes
- While the duck is resting then assemble your salad starting with the salad leaves, then the beetroot, followed by the onions and gherkins, carrot and finally the sweetcorn
- Slice your duck, ideally with a slight angle for presentation
- Lay out the slices of duck breast across the middle of the salad and enjoy
Top Tip
A top tip for this recipe is to cook the duck low and slow in the skillet to render a lot of the fat out and leave you with crispy skin and a moist duck meat.
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Tangy Duck Salad
Equipment
- 1 Skillet To cook the duck breast
Ingredients
- 2 Duck Breasts
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 grated Carrot
- 3 Medium Sized Gherkins in sweet vinegar also known as pickles
- 0.5 Red onion
- 30 grams sliced and pickled beetroot
- 30 grams Sweetcorn
Instructions
- Put the skillet on a low to medium heat
- Score the duck breast well
- Dab the duck breast with a paper towel to remove any excess moisture and season with the salt and pepper on the skin side
- place the duck breast in the skillet skin side down and cook for 15-20 minutes
- While the duck breast is cooking prepare the rest of the salad
- Chop the onion into small pieces and place in a bowl
- Chop the gherkins into similar sized pieces and add to the onion along with a little bit of vinegar from the gherkin jar
- Turn up the heat on the duck and cook for a further 5-10 minutes
- Once the duck skin is crispy then turn over the duck and for 5-10 minutes depending on how well done you like your duck
- Once cooked to your liking remove from the heat and allow to rest for 5 minutes
- While the duck is resting then assemble your salad, starting with the salad leaves, then the beetroot, followed by the onions and gherkins and finally the sweetcorn
- Slice your duck, ideally with a slight angle for nice presentation
- Lay out the slices of duck breast across the middle of the salad and enjoy
Video
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