Crispy Duck Salad

4 servings


25 mins


Micro green salad mix

Hoisin sauce

2 green apples

1/2 cup pine nuts

1 cup pomegranate seeds

1 stalk celery

2 crispy duck legs

Edible flowers for plating



  1. Pull your duck meat from the duck legs and set aside

  2. In a pan, toast your pine nut seeds until golden brown

  3. Cut your green apple and celery julienne and soak in lemon water to preserve

  4. Wash your micro green salad mix and drain using a sieve

  5. In a bowl combine, micro green salad mix, pine nuts, green apple, celery, pomegranates and pine nuts

  6. To build salad: put the pulled duck at the base; squirt some hoisin sauce over the duck; top with salad mix and edible flowers