Duck and pear salad
Duck breasts can be served in many ways – this salad recipe below is one way.
I combined duck breast with iceberg lettuce, pear and pomegranate on the serving plate. I seasoned the salad with a dressing based on pomegranate juice, honey and olive oil.
I make this salad, as well as many other salads that are based on iceberg lettuce quite a lot also because my husband likes to eat light dishes such as this one for lunch. So if you have duck breasts at home and are wondering how to serve them, try the salad below.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for duck and pear salad.
- 2 duck breasts
- 250 g iceberg lettuce
- 2 big pears
- 1 pomegranate food
- a pinch of freshly ground black pepper
- a pinch of salt
Dressing:
- 2 tablespoons of pomegranate juice
- 2 tablespoons of olive oil
- a pinch of salt
- 1 tablespoon of honey
How to make duck and pear salad.
Prepare the duck breasts according to the recipe HERE. Cut the prepared, cold duck breasts into slices with any thickness of your preference. I cut the meat quite thick, myself.
Cut the pomegranate in half and remove the seeds. Peel the pears and cut them into medium-thick quarters.
Combine the pomegranate juice, honey, olive oil and salt in a cup.
On a serving platter, place the sliced iceberg lettuce, on it the sliced duck breasts, sliced pears and pomegranate seeds should be placed. Drizzle the salad with the dressing in the cup and sprinkle with salt and pepper.
Good to know when making duck and pear salad.
The easiest way to remove the pomegranate seeds is by tapping the pomegranate with the blunt side of a knife.
I used the pomegranate juice from after removing the pomegranate seeds.
Do you like dishes with duck meat? If so, try our recipe for Roasted duck legs.
