So maybe you prepared my Orange Cardamom Duck recipe and are wondering what to do with the leftovers. Maybe you live alone and were thinking, “I’m not going to cook a whole duck. What would I do with the leftovers?” You have plenty of options. Duck is fantastic on the second and third days after it’s cooked. Also, it lends itself nicely to salads, better than chicken in my opinion. This recipe is super tasty and super easy. Let’s talk about the dressing…
Fresh turmeric is becoming increasingly available here in Dubai and in many other places that I travel. It’s fabulously versatile and extraordinarily healthy. It also lends a beautiful, vibrantly orange color to your food. You can use it in drinks, sauces, sautes, and soups. Here, we’ll be grating it finely and blending it into a creamy salad dressing.
Mango Duck Salad w. Lime Turmeric Dressing
- 1/2 cup leftover duck (try this recipe)
- 2 handfuls mixed salad greens
- 1 carrot
- 1 cucumber
- 1/4 cup almonds
- 1/2 mango
- 2 tablespoons finely grated turmeric (loosely packed)
- 1/4 cup olive oil
- 3 tablespoons lime juice
This is fresh turmeric.
Peel the skin.
Using a microplane zester/grater or a standard box grater, grate the turmeric. In a blender, mix the turmeric, olive oil, and lime juice.
Wash and spin dry the salad leaves. Peel the mango and cut into thin strips. Peel the carrot and cucumber and cut into thin pieces. Arrange the salad with the mango, veggies, and almonds. For the duck, it’s best to warm it first. Just use a saute pan. You can add some fat/oil, but it’s not necessary, especially if the duck meat still has the skin (which is fatty). Warm the duck and then cut into thin shreds. Arrange the salad and serve with the dressing.
Thanks Christopher Clark for the recipe.