Duck Salad with Rice and Pomegranate

    45 minutes

    A fancy duck salad for a dinner party which features wild rice, mushrooms, oranges, water chestnuts and pomegranate seeds in a honey and ginger salad dressing.

    2 people made this

    Serves: 4 

    • 125g basmati rice
    • 125g wild rice
    • salt, to taste
    • 2 duck breasts, about 200g each
    • 2 teaspoons sunflower oil
    • 125g button mushrooms, sliced
    • 125g fresh shiitake mushrooms, sliced
    • 3 oranges
    • 220g water chestnuts, drained and chopped
    • seeds of 1 pomegranate
    • For the honey and ginger dressing
    • 1 tablespoon freshly grated ginger
    • 1 teaspoon mustard
    • 2 teaspoons honey
    • 1 1/2 tablespoons olive oil
    • 1 teaspoon wine vinegar
    • salt and pepper, to taste

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Cook the rices in boiling salted water until done, about 15 minutes. Drain and place in a bowl.
    2. Score the skin of the duck breasts with a knife and cook in a hot frypan, 4 minutes for the skin side and 2 for the other side. Place on a cutting board and cover with aluminium foil. Discard the drippings, then heat 1 teaspoon oil and saute the button mushrooms 3-5 minutes, stirring constantly. Transfer to the bowl with the rice and repeat with the shiitake mushrooms.
    3. Zest one of the oranges to get 1 teaspoon zest. Peel the oranges and separate into segments. To the rice add the orange segments, water chestnuts and 1/2 the pomegranate seeds.
    4. Make the dressing by combining the ginger, mustard, honey, oil, vinegar and zest in a small bowl. Add salt and pepper to taste. Toss the rice with 1/3 of the dressing.
    5. Remove the duck skin and thinly slice the meat. Arrange over the rice, sprinkle with the remaining pomegranate seeds and drizzle with remaining dressing.

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