Shredded Duck Salad

Serves 2
Time 15 minutes


1 packet of a L’orange duck legs

½ cup almonds 

60g rocket

8 snow peas cut into strips

Salt and pepper to taste

½ red onion thinly sliced

75g soft Danish feta



1 tbsp red wine vinegar

1 tsp Dijon mustard

3 tbsp olive oil 


Prepare the duck legs as per instructions in the microwave and shred the meat— reserve any juices or sauce from the duck. 

Meanwhile, chop almonds and toast in a pan on medium heat for a couple of minutes. 

Combine rocket, red onions, snow peas, feta, and shredded duck in a bowl.

In a large bowl combine olive oil, red wine vinegar, reserved duck juices and Dijon mustard and whisk vigorously, until everything is incorporated. 

Place salad in a bowl – drizzle over the dressing and sprinkle roasted almonds on top.