Hot Moroccan Duck Salad

Delicious hearty salad, with the exotic flavours of the silk road.

Hot Moroccan Salad

Prep Time 10 minutes
Cook Time 25 minutes
Cuisine Moroccan
Servings 2 greedy people


  • 2 Duck breasts (or chicken breasts – skin on) 
  • 2 tsp Moroccan spice


  • 1/2 Red onion
  • 2 cloves Garlic – two cloves
  • 2 TBS Passata
  • 1/2 cup Chicken stock
  • 3 tsp Quince & chilli jelly
  • 1 TBS Orange juice
  • 1 tsp Soy sauce


  • Green salad leaves
  • Red onion – thin sliced
  • Cherry tomatoes


  • Preheat oven to 180 C
  • Pat breasts dry & score fat halfway
  • Rub with spice mix both sides
  • Place fat side down in cold frying pan and bring to high heat.
  • When the fat has rendered out and skin browned, turn over.
  • Place on tray in hot oven.
  • Cook down onions and garlic in duck fatty pan.
  • Add other ingredients bring to boil, then simmer for 5 to 10 minutes.
  • Pile slices of duck on top of salad, drizzle with sauce.
  • Serve with cous cous (or carbs of choice).


  • Duck breasts are very high in fat, if using another meat some extra oil or ghee may be required