Blood Orange Salad Recipe With Roasted Duck

After you roast the duck you may have some leftovers. This is a great recipe to use them up, it’s quick, easy, and absolutely delicious. So good in fact, I would put this on a menu.

A Simple Roasted Duck Recipe Turns Into A Blood Orange Salad Recipe For A Delicious Leftover Meal

Roast Duck Salad

Pull and shred the leftover duck meat.

Dressing ingredients: blood oranges, sesame oil, olive oil, honey, tamari, pepper, and salt.

Combine the orange juice, salt, pepper, tamari, honey and sesame oil together in a medium bowl. Whisk to combine and while whisking slowly drizzle in the olive oil.

Make the salad: add the mixed greens and onion to a large mixing bowl, season with cracked pepper. Add the vinaigrette and toss. Arrange in mounds on a plate, and place the orange segments around the salad. Mound the duck on top of the salad and sprinkle with pumpkin seeds. Arrange the goat cheese around the salad.

A Simple Roasted Duck Recipe Turns Into A Blood Orange Salad Recipe

• Yield: 2 large servings
• Prep Time: 25 minutes

Ingredients

For The Blood Orange Vinaigrette

Recipe By Volume

• 2 blood oranges, juiced
• 1/2 teaspoon salt
• Cracked pepper, to taste
• 1 teaspoon tamari sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 1/2 cup extra virgin olive oil

Recipe In Grams

• 2 blood oranges, juiced
• 2.5 grams salt
• Cracked pepper, to taste
• 7 grams tamari sauce
• 30 grams honey
• 10 grams sesame oil
• 120 grams extra virgin olive oil

For The Salad

• 6.8 ounces / 190 grams leftover roast duck 
• 5 ounces / 140 grams spring mix
• 1/4 red onion sliced thin
• Cracked pepper, to taste
• 2 blood oranges, peeled and segmented
• 1 ounce / 28 grams toasted pumpkin seeds
• 2 ounces / 56 grams chèvre goat cheese

Method

For The Blood Orange Vinaigrette

1. Combine the orange juice, salt, pepper, tamari, honey and sesame oil together in a medium bowl. Whisk to combine and while whisking slowly drizzle in the olive oil. Set aside.

For The salad

1. Pick and pull all of the usable meat from the duck carcass. Personally, I like the skin so I include that. You do as you like, regarding the skin.
2. Once you have the meat and skin picked shred the meat into strips. If there are some very long strips cut them into bite size lengths.
3. If you use the skin dice it into quarter inch dice. Set aside.
4. Add the mixed greens and onion to a large mixing bowl. Season to taste with cracked pepper.
5. Add the vinaigrette and toss, gently, to mix and thoroughly coat the salad leaves.
6. Arrange in mounds on a plate, and place the orange segments around the salad.
7. Mound the duck on top of the salad and sprinkle with pumpkin seeds.
8. Arrange the goat cheese around and on top of the salad. Optionally, sprinkle a few sesame seeds and lava salt over the finished salad and serve.

Notes

This is a “leftover” recipe therefore, the amounts I listed were based on having about 7 ounces of leftover duck meat. If you have more or less you can scale the recipe. Alternatively, you can make the recipe as listed using more or less duck meat, obviously based on the amount you have left.

Some nice additions to this salad would be shaved or grated carrot and dried cranberries, if you have them.

Tags: orange salad recipe, healthy salad dressings, roast duck salad, roast duck recipe