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Essential Cuisine

Recipe Inspiration

Smoked Duck Salad

Smoked Duck Salad
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


10 Gressingham duck breasts, trimmed and scored (or purchase pre-cooked smoked duck breasts as a time saving alternative)

25g Essential Cuisine Duck Glace

Rapeseed oil

1.25kg Heritage carrot selection, trimmed and washed

3-4 large oranges, peeled and segmented (squeeze the juice from the remaining flesh and reduce in a pan for the dressing)

750g wild rice cooked in Essential Cuisine Light Vegetable Stock

150g crushed hazelnuts, toasted lightly

2tbsp chopped flat leaf parsley


25-50g Essential Cuisine Duck Glace (depending on taste)

10g clear honey

10g dijon mustard

Reduced orange juice from the remaining orange flesh

100ml red wine vinegar

150ml extra virgin rapeseed oil

150ml hazelnut oil

150g pomegranate seeds

Freshly ground pepper

Sea salt


1. Lay the duck breasts in a tray and brush on all sides with the Essential Cuisine Duck Glace mixed with a little oil to loosen, marinade for a few hours or overnight if possible

2. Hot smoke the duck over wood chippings of your choice until pink, allow to cool

3. Using a peeler, peel the carrots the full length to create long strips, place into a large bowl

4. Add the orange segments and cooked rice

5. For the dressing, in a separate bowl, whisk together the Essential Cuisine Duck Glace, honey, mustard and orange juice

6. Gradually whisk in the vinegar and the oils until emulsified

7. Stir in the pomegranate seeds

8. Season to taste with freshly ground pepper and sea salt

9. Slice the duck breasts thinly lengthways and add to the salad

10. Stir in the dressing and gently mix the ingredients until all are coated. Reserve any leftover dressing for extras!

11. Adjust the seasoning if required

12. Place into a large serving dish, sprinkle the hazelnuts and parsley over the top

Dr Sarah Says...

Both the orange and the carrot are good sources of betacarotene, a vitamin important for the immune system. The wild rice in this dish has a low GI(glycaemic index) which means the energy is released slowly into the blood stream helping to prevent spikes in blood sugar and regulate appetite.

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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