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+ servings
Roasted whole duck on a white plate, sliced.
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5 from 13 votes

Radicchio Salad with Roast Duck and Orange

A delicious pairing of bitter and sweet flavours on one plate balanced with savoury umami roast duck, our no cook radicchio salad is super easy to prepare and perfect for midweek dinners or entertaining the crowds.
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: Asian
Servings: 4 people
Calories: 944kcal
Author: Amanda Mason

Ingredients

Salad

  • 1 roast duck
  • 1 radicchio
  • 2 oranges
  • 1 red onion
  • ¼ cup mint chopped

Dressing

  • 4 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoon orange juice
  • salt to taste
  • pepper to taste

Instructions

Salad

  • Place the roast duck with breast side up and cut the roast duck into 4 quarters.
    For the breast quarters, slice through and remove the breast meat off the bone. Then cut the breast meat into 0.5cm slices.
    For the thigh quarters, use a small knife and slice off bite sized chunks of duck meat as close as you can to the bone.
    For parts that are tricky to remove all the meat, use your hands and tear the flesh off the duck. Keep going until you get as much meat as you can.
  • Cut radicchio in half lengthwise. Placing half radicchio cut side down, chop radicchio from top to bottom into about 1.5cm slices. Repeat with the second half of the radicchio.
    Give chopped radicchio a good rinse, drain and shake dry.
  • Slice both ends of the orange and then hold the fruit on its base. Cutting a downward motion, remove all the peel. Then turn the fruit on its side and cut into 0.5 cm thick rounds. Then cut rounds into quarters. Place aside ready for assembly.
  • Thinly slice a red onion in half moons.
  • Wash and roughly chop mint leaves.

Dressing

  • Place all ingredients, olive oil, red wine vinegar and orange juice in a jar.
  • Shake well and taste.
  • Add salt and pepper according to taste.

Assembly

  • On individual plates or one large sharing plate, start layering with chopped radicchio leaves at the bottom.
  • Next add a layer of shredded duck and then scatter sliced orange and red onion.
  • Drizzle half the red wine vinaigrette over salad.
  • Place duck breast and thigh slices on top and then scatter with chop mint.
  • Drizzle the remaining red wine vinaigrette and serve.

Notes

  • You can purchase a whole roast duck at your local Chinese barbecue restaurant. Remember to ask them not to cut it up.
  • If you wish to take the edge of the bitterness in radicchio, soak the chopped leaves in icy cold water for 5 minutes, drain and shake dry.
  • There is sufficient roast duck for 4 main serves and possibly for 6 people as light lunches.
  • Discard the roast duck bones if you wish. We normally keep and freeze the bones for bone broth later.
  • For this radicchio salad recipe, I like to cut oranges into wheels. Make sure you have a very sharp knife otherwise you will squish the fruit and release too much juice.

Nutrition

Calories: 944kcal | Carbohydrates: 12g | Protein: 23g | Fat: 89g | Saturated Fat: 27g | Cholesterol: 145mg | Sodium: 123mg | Potassium: 591mg | Fiber: 2g | Sugar: 8g | Vitamin A: 605IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 5mg