Pulled Duck Salad

Pulled Duck Salad

easy 30 minutes

with arugula, millet, fennel and orange

Ingredients

  • Pulled duck leg
  • Orange(s)
  • Arugula
  • Fennel Bulb(s)
  • Radishes
  • Pistachios
  • Basil
  • Millet
  • Honey
  • Carrot(s)
  • Dijon Mustard

Necessary elements

baking dish, bowls, pot, strainer, whisk

Step 1 image

1. Preheat oven to 400°F. Put the duck legs in a baking dish. Cook in the oven for 14-16 minutes. Put the duck on a cutting board, let cool for a few minutes and pull apart with forks or chop with a knife.

Step 2 image

2. Bring a pot of water with salt and pepper to a boil. Add the millet and cook 12-15 minutes until tender. Drain.

Step 3 image

3. Zest the orange then peel it. Seperate into quarters. Thinly slice the fennel and radish with a knife or mandoline. Roughly chop the pistachios. Thinly slice the basil. Peel the carrot completely to make ribbons.

Step 4 image

4. In a bowl, whisk the honey with the Dijon mustard, the zest, the basil, a generous drizzle of oil and 1-2 tbsp. of balsamic vinegar. Season to taste.

Step 5 image

5. Heat a skillet over medium-high heat. Roast the pistachios 3-4 minutes until fragrant. Remove from the skillet.

Step 6 image

6. Mix the millet with the arugula, fennel, radish, oranges, carrot and pistachios. Garnish with the duck and the sauce. Bon appétit!