Duck & Orange Salad with Cauliflower Rice

written by Eshé Brown August 31, 2017
cauliflower rice salad

This recipe was sponsored by High Street TV

A fruity, summer salad that’ll prove more filling than you expect…

A couple of weeks ago I was sent the new Veggie Bullet to develop two recipes with. I made a Pad Thai with courgetti noodles first (recipe here) and today, inspired by the return of sunshine, I tried out a summer salad with it.

After rummaging through my fridge to see what I had to work with, I came up with a duck, orange and pomegranate salad on a bed of cauliflower rice and mixed leaves.

Although I’d not tried cauliflower rice before, I was drawn to it because I’d heard people who ordinarily don’t like cauliflower, have been converted after having it prepared this way. And yes, I’m now one of these people too – totally converted!

Not only does cauliflower rice taste divine mixed in with the fruity juices and salad, it’s incredibly healthy! Just one serving of cauliflower provides 73% of your recommended daily vitamin C intake and contains just 25 calories.

The Veggie Bullet also came with a great little cookbook full of recipes and tips and tricks. In here I discovered that you can eat cauliflower rice either raw or cooked.

It can also be cooked three different ways, either by satuéeing, baking or steaming. Of the two techniques I tried out, I found the simplest to be steaming in the microwave. Although, if you’re concerned about the loss of vitamins via this method sautéing in a skillet is pretty simple too.

So how did it perform? On the shredding function, a whole cauliflower grates in less than a minute – lightening fast! I also tried out the slicing function on the orange and although it worked just as fast, it cut the orange a little too slim for how I wanted to use it with this recipe, so I switched back to by hand for that.

It’s a shame that there’s not a way to change the size of the slicing but perhaps Veggie Bullet 2.0 will have that.

Anyway, here’s the final recipe I’m ready to share with you. In the end I made this twice and gave it some little tweaks, so you should find the duck comes out a bit rarer than in my photo:

Duck & Orange Salad with Cauliflower Rice

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 2 duck breasts, skin scored
  • 1 tsp Chinese five spice
  • 1 cauliflower
  • 2 oranges
  • 1 pomegranate (or seeds)
  • Mixed salad leaves
  • ½ tsp salt
  • Balsamic glaze

Instructions

  1. Preheat the oven to 200C / 180C (fan assisted).
  2. Put the duck in an ovenproof frying pan, skin side down and cook for 8-10 minutes, or until the duck skin is crispy and the fat has seeped out.
  3. Wash the cauliflower and remove all the outer leaves. Then chop into quarters, or big enough to fit through the Veggie Bullet chute. Use the shredding blade to grate the cauliflower.
  4. Pop the grated cauliflower in a microwaveable bowl and heat on full for 3 mins. Then pop in the fridge to cool.
  5. Flip the duck breasts so they are skin side up. Mix the five-spice and salt together, sprinkle over the duck and return to the oven for a further 10 minutes.
  6. Peel and cut the orange into good size chunks – cut away the white threads.
  7. Once the duck is cooked, remove from the oven and allow to rest for 5 mins whilst you plate up the salad.
  8. Add the cauliflower first, then garnish around the bowl with mixed leaves. Add the orange next and sprinkle the pomegranate seeds over evenly.
  9. Finally, slice the duck, position on top of the salad and garnish around the sides with a balsamic glaze.

duck and orange salad duck, orange and pomegranate salad

I’ve loved getting to know my Veggie Bullet and trying to be more inventive with the way I include fruit and vegetables in my cooking. If this has tempted you to do the same you can buy the Veggie Bullet via High Street TV for £149.99 with free delivery.

Like the look of my duck salad or thinking of trying cauliflower rice now? Let me know by clicking on the tiny little heart button just below.

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