Honey duck salad

honey duck salad

Honey duck salad

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This Honey Duck salad recipe is a light and refreshing side dish that is perfect for any summer gathering.
Servings: 8
Calories: 1143


  • 4 1/2 lb duck defrosted if frozen
  • salt
  • 2 tablespoons clear honey
  • 1 tablespoon hot water
  • salad garnish
  • 2 heads chicory leaves separated
  • 1 bunch watercress divided into
  • small sprigs
  • 2 oranges divided into segments
  • dressing
  • 4 tablespoons vegetable oil
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon fresh orange juice
  • pinch of sugar
  • 1/2 teaspoon French mustard
  • salt and freshly ground black pepper


  • Heat the oven to 180°C (350°F) Gas 4.
  • Pat the duck dry inside and out with absorbent paper. Prick the skin all over with a fork and sprinkle evenly with salt.
  • Place the duck breast side up, on a rack in a roasting tin. Roast in the oven for 1 hour, then drain off the fat from the tin. Blend the honey with the hot water and brush the duck all over with the mixture.
  • Return the honey duck to the oven and roast for a further 1 1/4 hours, basting 2 - 3 times to glaze and brown. Drain the duck over the tin, transfer to a plate and leave until completely cold (3-4 hours).
  • Divide the duck into 4. Arrange on a serving dish. Garnish with chicory leaves, watercress sprigs and orange segments.
  • Place ingredients for dressing in a screw-top jar, with salt and pepper to taste, and shake well together. Sprinkle over the salad just before serving.
Calories: 1143 kcal
Carbohydrates: 12 g
Protein: 31 g
Fat: 107g
Saturated Fat: 35 g
Trans Fat: 1 g
Cholesterol: 194 mg
Sodium: 186 mg
Potassium: 953 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 2948 IU
Vitamin C: 33 mg
Calcium: 101 mg
Iron: 7 mg
Ingredients Duck
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