Try this shredded duck and orange salad from Donal's Meals in Minutes.
Cook the duck at 190* in an oven for 20-25mins, until crispy, remove and shred the meat. You can use leftover duck here too.
Whisk together the ingredients for the dressing.
In a large bowl mix the shredded Duck, spring onions, salad leaves, fresh mint leaves, coriander and the orange slices. Pour in the leftover orange juice and the dressing.
Pile onto large serving plates and serve straight away.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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