Warm Duck Salad

Duck is succulent, rich and meaty and perfect for a delicious salad. Pairing the salad with some creamy mozzarella, sweet peaches, and a hint of freshness from the mint is a perfect simple supper with something to please everyone.

Duck is succulent, rich and meaty and perfect for a delicious salad. Pairing the salad with some creamy mozzarella, sweet peaches, and a hint of freshness from the mint is a perfect simple supper with something to please everyone. This works excellently with seared duck breasts or shredded leftover roast duck.

Watch me cook this live on the Six O Clock show.

Aisling Signature
Duck Salad Aisling Larkin Six O Clock Show

Warm Duck Salad with Peaches, Mozzarella, Fresh Mint and a Candid Pecan Crumb

When you fancy something a little lighter but packed full of flavour this modern duck salad is a total crowd pleaser
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Main Course
duck
,
duck salad
,
leftover duck
,
six O Clock recipe
,
Six O Clock Show
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4

Ingredients

Ingredients:

    Duck:

    • 2 duck legs
    • 2 duck breasts
    • 2 tbsp Za’atar or 1 tbsp Chinese 5 spice & 1 tsp cinnamon
    • Salad:
    • 200 g mixed salad leaves
    • 3 peaches
    • 1 red onion
    • 400 g mozzarella pearls

    Candied Pecans:

    • 50 g pecans or walnuts
    • 10 g butter
    • 25 g sugar

    Dressing:

    • 3 tbsp extra virgin olive oil
    • 2 tbsp aged balsamic vinegar
    • Garnish:
    • Fresh mint

    Instructions

    Method:

    • Sprinkle the duck with the spices and place in the slow cooker on high for 4 hours.
    • Candid crumb - melt the butter and sugar in a non stick pan, add in the pecans and allow to caramelise for 3/4 minutes. Pour out on to parchment paper, allow to cool and blitz to a fine crumb.
    • Shred the duck, dip in a mix of cornflour and za’atar and deep fry for 3 minutes. Drain in kitchen paper.
    • Slice the peaches, brush with a little oil and griddle on both sides. Slice the red onion.
    • Whisk all the salad dressing ingredients together. Season well.
    • When the duck is cooked, removed from the slow cooker, remove the fat from the top and discard. Shred using 2 forks.
    • Scatter the salad leaves on a large salad platter, toss well in the dressing.
    • Pop on the mozzarella pearls, red onion and griddled peaches.
    • Pile the duck on top, sprinkle on the candid pecans and garnish with some fresh mint.