Recipe

Duck salad with mandarin and pomegranate

Sweet Asian-style duck salad with mandarin and pomegranate from Australian Women's Weekly.

  • 35 mins cooking
  • Serves 4
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Ingredients

Duck salad with mandarin and pomegranate
  • 150 gram sugar snap peas
  • 1 kilogram chinese barbecued duck
  • 2 small mandarins (200g), segmented
  • 1 red mignonette lettuce (280g), leaves separated
  • 1/3 cup (60g) pomegranate pulp
  • 3/4 cup (120g) roasted slivered almonds
  • 1 clove garlic, crushed
  • 1 teaspoon dijon mustard
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil

Method

Duck salad with mandarin and pomegranate
  • 1
    Boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain.
  • 2
    Remove meat, leaving skin on, from duck; discard bones. Chop meat coarsely; place in large bowl with peas, mandarin, lettuce, pomegranate and nuts.
  • 3
    Make lemon dijon dressing. Combine ingredients in screw-top jar; shake well. Pour dressing over salad; toss gently to combine.

Notes

You need one large pomegranate for this recipe.

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