Try this shredded duck and orange salad from Donal's Meals in Minutes.


  • 1/2 Silverhill crispy aromatic duck (or any free range, organic duck)

  • 4 spring onions, finely sliced

  • 2 large handfuls of winter salad leaves

  • A good handful of fresh mint leaves

  • A good handful of fresh coriander leaves

  • 2 oranges, segmented, plus the leftover juice

  • For the dressing

  • 1tbsp of dark soy sauce

  • 1tbsp of rice wine

  • 1tsp of sesame oil

  • 1 small thumbsized piece of ginger, finely minced

  • Zest of 1 orange


  • 1.

    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.

  • 2.

    Whisk together the ingredients for the dressing.   

  • 3.

    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. 

  • 4.

    Pile onto large serving plates and serve straight away.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1444kj
  • Fat Total 127g
  • Saturated Fat 42g
  • Protein 40g
  • Carbohydrate 32g
  • Sugar 19g
  • Sodium 651mg

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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