Roast Duck Salad with Orange, Fennel & Ballymaloe Diced or Sliced Irish Beetroot | Ballymaloe Foods
This roast duck salad is terrific with warm, freshly-roasted duck or leftover duck. Packed full of complementary flavours & textures, it’s a real This Roast Duck Salad is terrific with warm freshly...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ballymaloefoods.ie.
Ingredients
- 1 whole roasted duck
- 4 oranges (2 sliced & 2 segmented, free of pith & skin)
- 150g Ballymaloe Diced or Sliced Irish Beetroot (drained)
- 1 fennel bulb (trimmed & thinly sliced)
- 3 small cos lettuces (trimmed & halved)
- 4 handfuls mixed leaves (red)
- 1 ripe pomegranate (seeded & free of pith)
- 200g toasted walnuts
- Honey (for drizzling)
- Sea salt and freshly-cracked black pepper
- Ballymaloe Balsamic & Irish Apple Cider Vinegrette
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