Middle Eastern Duck Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Middle Eastern duck salad is one of my favorite quick weeknight dinners that feels fancy enough for guests. Succulent duck breast paired with crisp greens, creamy feta, and a gorgeous tangle of pistachios and cranberries makes for something really special, and the best part is it comes together in under an hour. Pistachios are packed with heart healthy fats and protein, so you're getting real nutrition alongside pure deliciousness. The whole thing is surprisingly simple to pull together, just sear your duck, toss everything with a bright lemon and sumac dressing, and dinner is done. It's become my go to when I want something that tastes impressive but doesn't demand hours in the kitchen.
Ella x
Ingredients
- 400duck breast
- 1mixed greens
- 237 mlcucumber
- 237 mlred onion
- 150pistachios
- 100dried cranberries
- 100crumbled feta
- 1 tspsumac
- 2 tbsplemon juice
- 4 tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
Preheat the oven to 200°C. Season the duck breast with salt, black pepper, and sumac.
- 2
Roast the duck breast in the oven for 15 minutes, or until cooked through. Let it rest for 5 minutes.
- 3
In a large bowl, combine the mixed greens, cucumber, red onion, pistachios, and dried cranberries.
Tip: Gently toss the salad with your hands to avoid bruising the greens.
- 4
In a small bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.
- 5
Drizzle the dressing over the salad and toss to combine.
Tip: Adjust the seasoning to taste.
- 6
Slice the rested duck breast into thin strips and add it to the salad.
Tip: Arrange the duck strips in a decorative pattern on top of the salad.
- 7
Crumble the feta cheese over the salad and serve immediately.
- 8
Garnish with additional pistachios and dried cranberries, if desired.
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