Lebanese Duck Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Lebanese duck salad is one of my favorite quick weeknight dinners because it comes together in under an hour, yet feels fancy enough to impress guests. The beautiful thing about this dish is how the rich, tender duck pairs perfectly with crisp vegetables and a creamy tahini dressing that's packed with sesame goodness. Tahini is wonderfully nutritious, offering healthy fats and protein that keep you satisfied long after dinner. What I love most is the simplicity of it all: just sear the duck, toss everything together, and you've got a restaurant quality meal without the fuss or expense.
Ella x
Ingredients
- 400 gduck breast
- 200 gmixed greens
- 200 gchopped cucumber
- 150 gchopped red onion
- 100 gcrumbled feta cheese
- 50 gchopped fresh parsley
- 60 mllemon juice
- 80 gtahini
- 2 nullgarlic
- 1 gsalt
- 1 gblack pepper
- 30 mlolive oil
Detail level
Instructions
- 1
Preheat the oven to 200°C. Season the duck breast with salt and black pepper. Grill the duck for 10 minutes per side, or until cooked through. Let it rest for 5 minutes before slicing into thin strips.
Tip: Use a meat thermometer to ensure the duck is cooked to a safe internal temperature of 74°C.
- 2
In a blender or food processor, combine lemon juice, tahini, garlic, and 1 tablespoon of water. Blend until smooth.
Tip: Adjust the amount of water to achieve the desired consistency.
- 3
In a large bowl, combine mixed greens, chopped cucumber, chopped red onion, crumbled feta cheese, and chopped fresh parsley.
Tip: Toss gently to avoid bruising the greens.
- 4
In a small bowl, whisk together the remaining 2 tablespoons of water and olive oil.
- 5
Pour the lemon-tahini dressing over the salad and toss to combine.
Tip: Adjust the amount of dressing to taste.
- 6
Arrange the sliced duck on top of the salad and serve immediately.
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