This Smoked Duck Breast Salad is an easy and elegant starter salad. The flavours are rather bold, so it works well as a standalone course.
This makes a great summer salad because it can easily serve as a main course. It is also refreshing in the winter when pomegranates are in season for North Americans.
Ingredients
- I found smoked duck breast at a T&T Asian grocery store. Failing that, you could cook regular duck breasts and slice them before adding to the salad. See how to cook a duck breast here.
- Pomegranate kernels- I used fresh. (Check here for the easiest way to seed a pomegranate without all that red stain running all over.) I have also seen bags of frozen kernels. They hold their shape well so that would be an option as well.
- Pomegranate molasses - you can find this at Middle Eastern markets or well-stocked gourmet shops.
Wine Pairing
This salad begs for a Pinot Noir with its tart cherry profile. You could also look for a Rhone wine or GSM blend. A medium-bodied red would work best.
If white is your preference, I would look for a Fume Blanc or Chenin Blanc.
Related Recipes
Smoked Duck Breast Salad with Pomegranate Molasses Vinaigrette
An easy and elegant starter.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 6 servings
Ingredients
Salad
- 6 cups mixed greens
- 1 6 oz smoked duck breast
- ¾ cup pomegranate kernels
- 1 shallot sliced thinly
- 1 red onion sliced thinly
- ½ cup walnuts whole or halved
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
Pomegranate dressing
- 1 ½ Tbsps pomegranate molasses
- 2 Tbsps red wine vinegar
- ½ tablespoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a dry non-stick skillet heat walnuts over medium heat. Stir often and watch carefully. When they start to brown and you can smell them they are done. This may take 8-10 minutes. Set walnuts aside to cool.
- Heat the 1 tablespoon olive oil and 1 tablespoon sherry vinegar in the skillet over medium heat. Saute shallot and red onion until golden and caramelized. Stir occasionally. This may take up to 20 minutes. Remove from heat and allow to cool.
- Mix all the vinaigrette ingredients together and shake well.
- Microwave the breast 2 minutes on high and then slice the duck breast thinly. Aim for about 18 slices. Allow duck to cool.
- Mix the greens, pomegranate kernels and walnuts together. Divide greens mixture among 6 plates. For each, top greens with ⅙ of onions. Arrange ⅙ of duck slices in the center of the greens on each plate.
- Drizzle dressing over the plates and serve.
Nutrition
Calories: 238kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 201mg | Fiber: 2g | Sugar: 7g | Vitamin A: 454IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg
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Richard
We bought this T&T duck also and as we had the pomegranate molasses etc. we tried this out, varying the nuts (cashews) and greens (baby bok choy) and it was pretty good. Good enough to be an impressive dinner party starter, also can I suggest it as the meat in an otherwise mostly veg. or fish meal. The T&T duck slices are juicy and the slightly richer smoke taste makes a little serving go farther.
considering the meat can ve stored in the freezer it's quite convenient
Carolyn Hetke
I agree! It is pretty convenient to make with the T&T duck breasts! Thanks for sharing.
DFL
You forgot to say what to do with the caramelized onions!
thewineloverskitchen
Thanks for pointing that out! You divide them on top of the greens and then the duck slices! Recipe updated.
thewineloverskitchen
Chris- thank you for asking. I should have said microwave the breast and then slice. It comes from the packaging on my duck breast that says it improves the flavour. I will correct the instructions.
Chris Gilman
I Would like you to clarify microwaving thinly sliced smoked duck for 2 minutes on high? Is that the correct amount of time? Thank you!