top of page

Zesty, Sweet Duck, Orange & Walnut Salad Recipe

Zesty, Sweet Duck, Orange & Walnut Salad Recipe

Zesty, Sweet Duck, Orange & Walnut Salad: A Perfect Summer Recipe

As the summer sun shines brightly and the grills come out, it's time to think beyond the traditional BBQ staples.

If you're looking for a dish that strikes a perfect balance between light and flavorful, look no further than this Zesty, Sweet Duck, Orange & Walnut Salad.

It's an ideal recipe for those who have duck waiting in the freezer, or for anyone craving something more exciting than chicken but lighter than red meat.

This salad isn't just about tantalising your taste buds; it's a nutritional powerhouse too. Packed with lean protein from the duck, an array of vitamins from the zesty fruit, and healthy fats from the walnuts, it’s a meal that nourishes as much as it satisfies.

Local tip! Swap the oranges for local Central Otago Peaches or Nectarines. Absolutely delicious.

Ingredients (Serves 2)

For the Dressing:

  • 1 Tsp. Honey

  • 2 Tbsp. Mustard

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Lemon Juice

  • 2 Tbsp. Orange Juice

  • 1⁄3 Tsp. Cinnamon

For the Salad:

  • 7 oz. (200-300g) Duck Breasts (or Chicken Breast, if preferred)

  • 4 Handfuls Rocket (Arugula)

  • 1⁄4 Iceberg Lettuce

  • 1 Orange

  • 1⁄3 Pomegranate, seeds only

  • 1⁄4 Cup (30g) Pecans, roasted


  1. Prepare the Orange: Peel the orange, carefully cut out the pulp, and set it aside. Squeeze the juice from the remaining orange for the dressing.

  2. Make the Dressing: In a small bowl, mix honey, mustard, olive oil, lemon juice, orange juice, and cinnamon. Season with salt and pepper to taste.

  3. Cook the Duck/Chicken: Cut the duck or chicken breast into four smaller pieces. Season with salt, coat lightly with olive oil, and place on a hot grill pan. Grill for about 4 minutes on each side.

  4. Flavor the Meat: Drizzle a tablespoon of the dressing over the duck/chicken pieces. Continue to grill on slightly lower heat for about 1.5 minutes. Turn over, drizzle with another tablespoon of dressing, and grill for an additional minute. Once done, remove from the pan and set aside to cool slightly, then slice into pieces.

  5. Assemble the Salad: Mix the rocket and iceberg lettuce, then divide between two plates. Top with the orange pieces and sliced duck/chicken. Sprinkle with pomegranate seeds and roasted pecans.

  6. Dress and Serve: Drizzle with the remaining dressing and serve immediately.

This Zesty, Sweet Duck, Orange & Walnut Salad is more than just a dish; it's a celebration of summer flavours.

The lean protein from the duck, combined with the freshness of the fruit and the crunch of the pecans, makes for a delightful meal that's perfect for any summer day.

Whether you're dining al fresco or looking for a refreshing change from the usual BBQ fare, this salad is sure to impress.

Enjoy the burst of flavours and the nutritional benefits that come with each bite!

24 views0 comments


Behind The (Kitchen) Scenes
1 Recipe | 1 Secret Story | 1 Inspiring Insight

We want to give you as much FREE INFORMATION as possible. The stuff we wish someone had told us...

We promise it won't be too much of a mouthful & you can unsubscribe at any time.

You're In!

bottom of page