This roast duck salad is terrific with warm, freshly-roasted duck or leftover duck. Packed full of complementary flavours & textures, it’s a real treat to feast on – especially as a delicious dinner party starter or main! We’ve included how to roast your duck as step 1 of the recipe, so feel free to skip if using leftover duck.


  • 1 whole roasted duck
  • 4 oranges (2 sliced & 2 segmented, free of pith & skin)
  • 150g Ballymaloe Diced or Sliced Irish Beetroot (drained)
  • 1 fennel bulb (trimmed & thinly sliced)
  • 3 small cos lettuces (trimmed & halved)
  • 4 handfuls mixed leaves (red)
  • 1 ripe pomegranate (seeded & free of pith)
  • 200g toasted walnuts
  • Honey (for drizzling)
  • Sea salt and freshly-cracked black pepper
  • Ballymaloe Balsamic & Irish Apple Cider Vinegrette


  1. Preheat the oven to 190°C/375°F/Gas Mark 5 and cook your duck for 1-1½ hours until the juices run clear at the thigh.
  2. Carve the roasted duck into 6 portions and keep warm. 
  3. In a large bowl, toss the mixed leaves with Ballymaloe Balsamic & Irish Apple Cider Vinegrette – enough to make them shine! Sprinkle on some sea salt and freshly-cracked black pepper, then spread evenly onto your plates/platter.
  4. Using a pastry brush, brush each half cos lettuce with the vinegrette and season. Place half on each plate and then scatter the sliced and segmented orange segments around the salad.
  5. Place the duck in 6 mounds around your platter, or individually portion on your plates, and casually add the fennel, toasted walnuts, drained Ballymaloe Irish Beetroot (diced or sliced) and pomegranate seeds.
  6. Finally, sprinkle sea salt over the duck and drizzle with honey for a decadent final flourish.
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