Jamie Oliver Duck Salad 30 Minute Meals

If you’ve ever stood in your kitchen, pan in hand, unsure what to make that feels indulgent but won’t hijack your whole evening—this might be it. Jamie Oliver Duck Salad 30 Minute Meals. I didn’t expect it to hit so many notes. Crunchy, juicy, herby, sweet. The duck comes out with that gorgeous crisp skin, the kind that crackles when you cut into it. Then there’s the pomegranate—bright little bursts like edible confetti. I made it for lunch last Sunday. The kind of lunch that turns into a slow, quiet moment you don’t want to end. (inspired by Jamie Oliver)

Ingredients Needed

For the Duck:

• 4 duck breasts (200g each, give or take), skin on
• 1 tsp Chinese five-spice
• 1 tsp dried thyme
• 1 fresh red chilli
• A handful of fresh mint
• Half a lemon
• 1 tsp runny honey

For the Croutons:

• 1 ciabatta loaf (not too fresh—day-old is perfect)
• A few sprigs rosemary
• 5 garlic cloves
• 1 tsp fennel seeds
• Olive oil, enough to coat generously

For the Salad:

• 1 pomegranate (just go for it—bash it with a spoon)
• 100g lamb’s lettuce or rocket
• 2 carrots
• A bunch of radishes
• 1 punnet cress
• More mint (yes, again)
• Splash of balsamic
• Another half a lemon

Pantry Stuff:

• Olive oil
• Extra virgin olive oil
• Salt & pepper, of course

How To Make Jamie Oliver Duck Salad 30 Minute Meals

1. Prep the Duck: First, score the duck skin. Crisscross lines, not too deep—you’re not trying to hit meat, just the fat. Rub them down with salt, thyme, five-spice. A bit of olive oil. Then straight into a hot pan, skin side down. Here’s the trick: press down with a lid that’s slightly too small for the pan. Not elegant, but it works. Let them sizzle away for 16-ish minutes. Flip now and then. You’ll smell when they’re done—like Sunday roast but sharper, more peppery.
2. Get Those Croutons Going: Chop your ciabatta into rough chunks. No need to fuss. Toss them onto a tray. Smash the garlic—don’t bother peeling—and throw it in. Tear rosemary over. Fennel seeds. Oil. Salt. Pepper. All of it. Roast at 200C until golden and a bit wild looking. Not uniform. Just right.
3. Build the Salad: Pomegranate first. Slice it in half and whack the back with a wooden spoon—feels ridiculous, looks like a crime scene, but it works. Add your greens. Peel the carrots into ribbons. Slice the radishes thin—paper thin if you can. Snip over the cress. Mint too. For the dressing? Grab a jar, pour in extra virgin olive oil, balsamic, squeeze that lemon, salt, pepper. Shake like mad.
4. Finish the Duck: When it’s almost too good to take off the heat, pull it. Rest it a minute. Meanwhile, chop the chilli and mint. Keep a little back for garnish. Mix the rest with honey, oil, lemon, and salt. Toss the sliced duck in it—right there on the board. Let the juices run. Croutons? Scatter them around so they soak up whatever’s left.
5. Put It All Together: Bring it to the table like you’re showing off, because honestly, you are. Dress the salad last minute. Or let everyone do their own—people like that. It feels generous. Pour a glass of rosé. Sit. Eat slowly.

Why I Love This Recipe

It surprised me. The duck was the easy part. What really got me were the croutons—crunchy, garlicky, rosemary-infused bombs of texture. It made the salad feel complete. I served it to a friend who doesn’t usually go for salad, and even he scraped the plate. It’s fancy without being fussy. Comforting but clever.

Recipe Tips

• Score the duck skin like you mean it—but don’t slash too deep.
• Fresh rosemary is everything here. Dried just doesn’t cut it.
• Don’t skip bashing the pomegranate. It’s weirdly satisfying.
• Croutons soak up duck juice. Let them. That’s where the magic is.
• Make the dressing punchy. Then tone it down if you need to.

How To Store This Jamie Oliver Duck Salad 30 Minute Meals

• At Room Temperature: Eat it fresh. Seriously. Don’t let it sit too long or it wilts and goes weird.
• In the Fridge: Separate things—duck in one container, salad in another. Eat within a day or two.
• In the Freezer: Only the duck survives the freezer. Salad? Forget it.
• Reheating: Duck can be gently rewarmed in a pan. Or not. Cold duck’s actually lovely.

Let’s Answer a Few Questions!

Can I swap out the duck?
Yep. Try chicken. Won’t be quite the same, but still tasty.

What if I hate pomegranate?
Leave it out. Or sub in thin slices of orange or apple.

Can this be made ahead?
Sort of. Prep all the bits, keep them separate, assemble when you’re ready.

What else can I serve this with?
Maybe grilled peaches, Crusty bread, A chilled red, Use your gut.

Nutrition Facts (per serving)

• Calories: 295
• Carbs: 12.8g
• Protein: 24.3g
• Fat: 15.6g
• Sugar: 11.8g

More Jamie oliver Recipe:

• Jamie Oliver Satay Chicken 30 Minutes Meals
• Jamie Oliver Butternut Squash Curry 30 Minute Meals
• Jamie Oliver Vegetable Lasagne 30 Minute Meals
• Jamie Oliver Chicken And Leek Pie 30 Minutes Meals