Name: Duck salad with mandarin and pomegranate
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

You need one large pomegranate for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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