For me, duck used to be a fall and winter dish, but there are times in the summer months when you need a dish to satiate your hunger but yet provide those crisp and sweet flavors of the season. If that moment is now I have something for you, Summer Duck Salad.
Summer Duck Salad is simple. Braised duck on top of a bed of raw fruits and veg. Romaine, corn, carrot and pomegranate, drizzled with an orange salad dressing. The orange dressing is a combination of fresh orange juice, extra virgin olive oil, balsamic vinegar, chives and salt. The combination is super delicious and delightfully gratifying.
I want to say that I couldn’t get enough of this salad, but that wouldn’t be true, this salad is very filling. However, I enjoyed it so much I cannot want to have it again. Maybe in the next week or so perhaps.
This is a hearty meal for two, but it can also be converted into an appetizer for four. Summer Duck Salad makes for a great opener for a three-course meal. Serve chicken or fish to follow to balance your menu selection.
Serving salads with hunks of meat is a great way to inject vegetables into family members’ diets. So many of my friends decry the use of vegetables in their meals, but if I pile hearty slices of duck in and around some vegetables, they devour everything on their plate. I don’t really understand it, but it works. How strange is that – right?
If there is a secret to make this dish just right, I would say – don’t overcook the duck. It is recommended to cook duck to 160°F, but at that temperature you may find it a little tough. If you can stand it, cook to 140°F for more juicy nuggets of meat.