Moroccan Duck Salad

Instructions

1. 1

   Preheat the oven to 200°C (400¿aF). Roast the duck breast for 20 minutes or until cooked through.

2. 2

   While the duck is cooking, combine the chopped dates, pistachios, crumbled feta, red onion, salt, and black pepper in a large bowl.

   Tip: To toast the pistachios, spread them on a baking sheet and bake for 5-7 minutes or until fragrant.

3. 3

   In a small bowl, whisk together the Moroccan olive oil, white wine vinegar, and lemon juice.

4. 4

   Once the duck is done, let it rest for 5 minutes before slicing it into thin strips.

   Tip: This will help the juices to redistribute and the duck to be more tender.

5. 5

   Add the sliced duck to the bowl with the date and pistachio mixture.

6. 6

   Pour the dressing over the salad and toss to combine.

   Tip: Be gentle to avoid bruising the greens.

7. 7

   Add the dried apricots to the salad and toss again.

   Tip: These will add a sweet and chewy texture to the dish.

8. 8

   Serve immediately and enjoy!

   Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.

9. 9

   Garnish with additional chopped dates and pistachios, if desired.

10. 10

    Serve alongside a side of warm pita bread or couscous for a more filling meal.