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Smoked Duck and Clementine Salad

Smoked Duck and Clementine Salad
Yields
12 servings

You can purchase smoked duck at many high-end grocery stores. The rich, moist, flavourful meat is the perfect contrast to the tangy dressing, juicy clementines and pleasantly bitter greens. To segment the clementines, use a sharp paring knife to cut the peel and white pith from the fruit. Holding the fruit over a bowl with one hand, cut between the membranes to remove the segments. Yield is 12 servings.

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ingredients

Dressing

1
Tbsp Dijon mustard
1
clove garlic, crushed
½
Tbsp dry oregano
1 ½
Tbsp champagne vinegar
3
Tbsp olive oil
Coarse salt and freshly cracked black pepper

Salad

1
green onion, chopped
3
cup curly endive
2
cup torn escarole
1
cup cherry tomatoes, halved
2
smoked duck breasts sliced across the grain into ½-inch thick slices
4
clementines, peeled and segmented, and the juice squeezed from the membranes
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directions

Step 1

Whisk the mustard, garlic, oregano and vinegar in a small stainless steel bowl.

Step 2

Add the oil, whisking to combine.

Step 3

Season and set aside.

Step 4

Mix together in a salad bowl the green onion, greens, tomatoes, 1/2 the duck meat, the clementine segments and juice.

Step 5

Add the dressing and toss to combine.

Step 6

Serve with the remaining duck on top.

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