Duck, orange and almond salad

Duck, orange and almond salad

By
From
Scandinavian Christmas
Serves
6-8
Photographer
Lars Ranek

There is often some roast duck meat left over at Christmas – in fact I always cook extra on purpose – and this tasty salad is a good way to use the last bits. The rich meat is perfect with the orange zest and a kick of acidity from the vinegar. If you don’t have any leftover duck, you can cook a duck or chicken breast for this.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
200-300g leftover roast duck
150g baby spinach
2 celery sticks
75g almonds
1 organic orange, finely grated zest

For the dressing

Quantity Ingredient
4 tablespoons Sea buckthorn vinegar
or 4 tablespoons cider vinegar
1 teaspoon runny honey
3 tablespoons grapeseed oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Cut or shred the duck into smallish bite-sized pieces. Rinse the spinach very well in several changes of water, to remove any grittiness, then drain it well. Peel the celery sticks with a vegetable peeler, to remove the strings, then slice very finely.
  2. Put the almonds on a baking tray and place in the hot oven. Leave for five minutes, watching them carefully and shaking the tray, so they don’t burn. When they are evenly roasted, remove them from the oven and chop them roughly.
  3. Combine all the ingredients for the salad, tossing them together with your hands. Mix together all the dressing ingredients and season with salt and pepper. Toss the dressing through the salad just before serving.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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