Jamie Oliver’s Duck Salad is made with duck breasts, Chinese five-spice, fresh mint, ciabatta croutons, pomegranate, and a mix of vibrant salad greens. This tasty Duck Salad recipe creates a delicious and refreshing dinner that takes about 35 minutes to prepare and can serve up to 4 people.
This Duck Salad Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
💚 Why You’ll Love Duck Salad Recipe:
- Crispy and Tender Duck: The duck breasts are cooked to perfection with a crispy skin and tender, juicy meat that’s full of flavor.
- Flavor-Packed Croutons: The ciabatta croutons are seasoned with fresh rosemary, garlic, and fennel seeds, adding a crunchy texture and burst of flavor to every bite.
- Fresh and Vibrant Salad: This salad features a mix of lamb’s lettuce, rocket, carrots, radishes, and pomegranate, offering a fresh and colorful medley that’s as pleasing to the eye as it is to the palate.
- Zesty Dressing: The salad is tossed in a homemade dressing of extra virgin olive oil, balsamic vinegar, and lemon juice, giving it a tangy and refreshing kick that complements the rich duck.
- Quick and Easy: Despite its gourmet appeal, this Duck Salad is surprisingly easy to make, coming together in just 30 minutes—perfect for a weeknight dinner that feels special.
🥬Jamie Oliver Duck Salad Ingredients:
Duck:
- 4 × 200g / 7 oz duck breasts, skin on
- 1 teaspoon Chinese five-spice
- 1 teaspoon dried thyme
- 1 fresh red chilli
- A small bunch of fresh mint
- ½ a lemon
- 1 teaspoon runny honey
Croutons:
- 1 ciabatta loaf
- A small bunch of fresh rosemary
- 5 cloves of garlic
- 1 teaspoon fennel seeds
- Olive oïl
Salad:
- 1 pomegranate
- 1 × 100g / 3.5 oz bag of prewashed lamb’s lettuce or rocket
- 2 carrots
- A small bunch of radishes
- 1 punnet of cress
- A small bunch of fresh mint
- Balsamic vinegar
- ½ a lemon
Seasonings:
- Olive oil
- Extra virgin olive oil
- Sea salt & black pepper
🥗 How To Make Jamie Oliver Duck Salad?
- Prepare Duck: Score the fat on the duck breasts in a crisscross pattern. Season with salt, Chinese five-spice, and dried thyme. Rub with a drizzle of olive oil. Place the duck breasts, fat side down, in a large hot frying pan and cook for 16 to 18 minutes, turning every few minutes, until the meat is blushing. Use a lid slightly smaller than the pan to press down on the breasts to help them get crispy; keep the lid on during cooking.
- Prepare Croutons: Cut the ciabatta into 2cm / ¾ inch thick slices and place in a roasting tray. Drizzle with olive oil, tear in rosemary sprigs, crush garlic over the bread, and season with salt, pepper, and fennel seeds. Toss to mix, then roast in the oven at 200°C/400°F/gas 6 for about 16 minutes.
- Prepare Salad: Halve the pomegranate and bash the seeds out into a large serving bowl. Add the lamb’s lettuce or rocket. Top and tail the carrots, then peel them into ribbons. Halve or slice the radishes and add to the bowl. Snip the cress over the salad and pick and finely chop the mint leaves. For the dressing, mix extra virgin olive oil, balsamic vinegar, salt, pepper, and lemon juice. Take the salad to the table for tossing and dressing at the last minute.
- Finish Duck: Once the duck is cooked to your liking, deseed and finely chop the chilli along with the remaining mint. Set aside a small portion for garnish. Mix the rest with salt, pepper, extra virgin olive oil, lemon juice, and honey. Move the duck breasts to the dressed board, slice them into 1cm / ⅓ inch slices, and toss everything together. Arrange the croutons around the meat to soak up the juices. Drizzle with extra virgin olive oil, scatter the reserved chilli and mint, and take the dish to the table.
- Serve: Quickly dress the salad and let everyone help themselves. Serve with a chilled glass of rosé for a refreshing finish.
💭 Recipe Tips:
- Score the Duck Skin Properly: Make sure to score the duck skin in a crisscross pattern without cutting into the meat. This helps the fat render out, giving you that perfect crispy skin.
- Use Fresh Herbs for Croutons: Tear fresh rosemary into the crouton mix for a more aromatic flavor. Dried herbs won’t give the same burst of freshness.
- Get the Dressing Just Right: Mix the dressing ingredients well before adding to the salad. Taste it first and adjust with more lemon or vinegar if you prefer a sharper tang.
- Press Down the Duck While Cooking: Use a lid slightly smaller than your pan to press the duck down while it cooks. This ensures an even, crispy skin on every breast.
- Toss the Salad Just Before Serving: To keep the salad fresh and crisp, toss it with the dressing right before serving. This prevents the greens from wilting.
🥗 What To Serve With Duck Salad?
This crispy and refreshing Duck Salad pairs well with crusty bread, roasted vegetables, wild rice, or a simple potato salad. It can also be served alongside steamed asparagus, garlic mashed potatoes, quinoa, or grilled peaches for a delicious and balanced dinner.
🎚 How To Store Leftovers?
- Refrigerate: First, let the leftover Duck Salad cool until it reaches room temperature. Once cooled, transfer the salad and duck to an airtight container and store in the refrigerator. It’s best to consume within 2 days for optimal freshness.
- Freeze: Duck Salad is not recommended for freezing because the fresh salad ingredients will lose their texture and become soggy. The duck itself can be frozen separately for up to 3 months, but it’s better enjoyed fresh in this dish. This section does not need to be found because the recipe should not be reheated.
FAQ’S
How do I know when the duck is cooked to my liking?
Use a meat thermometer to check the internal temperature: 57°C/135°F for medium-rare and 60°C/140°F for medium. The meat should be slightly pink inside.
How can I keep the salad from getting soggy?
Toss the salad with dressing just before serving or serve the dressing on the side to keep the greens fresh.
What if my dressing is too tangy?
Balance a tangy dressing by adding more honey or olive oil to smooth out the acidity.
Can I use a different type of lettuce in this Duck Salad?
Yes, swap lamb’s lettuce or rocket with spinach, arugula, or mixed greens for a similar taste
Jamie Oliver Duck Salad Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 295 kcal
- Total Fat: 15.6g
- Saturated Fat: 3.5g
- Cholesterol: Not specified
- Sodium: Not specified
- Potassium: Not specified
- Total Carbohydrate: 12.8g
- Dietary Fiber: Not specified
- Sugars: 11.8g
- Protein: 24.3g
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
Jamie Oliver Duck Salad 30 Minute Meals
Description
Jamie Oliver’s Duck Salad is made with duck breasts, Chinese five-spice, fresh mint, ciabatta croutons, pomegranate, and a mix of vibrant salad greens. This tasty Duck Salad recipe creates a delicious and refreshing dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Duck:
Croutons:
Salad:
Seasonings:
Instructions
- Prepare Duck: Score the fat on the duck breasts in a crisscross pattern. Season with salt, Chinese five-spice, and dried thyme. Rub with a drizzle of olive oil. Place the duck breasts, fat side down, in a large hot frying pan and cook for 16 to 18 minutes, turning every few minutes, until the meat is blushing. Use a lid slightly smaller than the pan to press down on the breasts to help them get crispy; keep the lid on during cooking.
- Prepare Croutons: Cut the ciabatta into 2cm / ¾ inch thick slices and place in a roasting tray. Drizzle with olive oil, tear in rosemary sprigs, crush garlic over the bread, and season with salt, pepper, and fennel seeds. Toss to mix, then roast in the oven at 200°C/400°F/gas 6 for about 16 minutes.
- Prepare Salad: Halve the pomegranate and bash the seeds out into a large serving bowl. Add the lamb’s lettuce or rocket. Top and tail the carrots, then peel them into ribbons. Halve or slice the radishes and add to the bowl. Snip the cress over the salad and pick and finely chop the mint leaves. For the dressing, mix extra virgin olive oil, balsamic vinegar, salt, pepper, and lemon juice. Take the salad to the table for tossing and dressing at the last minute.
- Finish Duck: Once the duck is cooked to your liking, deseed and finely chop the chilli along with the remaining mint. Set aside a small portion for garnish. Mix the rest with salt, pepper, extra virgin olive oil, lemon juice, and honey. Move the duck breasts to the dressed board, slice them into 1cm / ⅓ inch slices, and toss everything together. Arrange the croutons around the meat to soak up the juices. Drizzle with extra virgin olive oil, scatter the reserved chilli and mint, and take the dish to the table.
- Serve: Quickly dress the salad and let everyone help themselves. Serve with a chilled glass of rosé for a refreshing finish.
Notes
- Score the Duck Skin Properly: Make sure to score the duck skin in a crisscross pattern without cutting into the meat. This helps the fat render out, giving you that perfect crispy skin.
- Use Fresh Herbs for Croutons: Tear fresh rosemary into the crouton mix for a more aromatic flavor. Dried herbs won’t give the same burst of freshness.
- Get the Dressing Just Right: Mix the dressing ingredients well before adding to the salad. Taste it first and adjust with more lemon or vinegar if you prefer a sharper tang.
- Press Down the Duck While Cooking: Use a lid slightly smaller than your pan to press the duck down while it cooks. This ensures an even, crispy skin on every breast.
- Toss the Salad Just Before Serving: To keep the salad fresh and crisp, toss it with the dressing right before serving. This prevents the greens from wilting.
Jamie Oliver Duck Salad 30 Minute Meals