Moroccan Duck Salad

This wonderful salad benefits from the sweet smoky flavours of the rose harissa. It is still delicious without, if spice is not your preference.

15 minutes, plus 1 hour marinating
30 minutes


  • 2 duck breasts, skin removed
  • 2 tbsp rose harissa paste (optional)
  • 6 tbsp good olive oil
  • 2 aubergines, sliced into 1cm thick rounds
  • 50g pine nuts
  • 2 gem lettuce, separated into leaves and washed
  • 100g feta cheese, crumbled
  • 1 bunch of flat leaf parsley, roughly chopped
  • ½ a lemon, juiced
  • 1 tsp honey


  1. Coat the duck breasts in the rose harissa paste and two tablespoons of the olive oil. Leave the duck to marinate for 1 hour.
  2. Preheat the oven to 200°c or 180°c fan, and put a griddle on a high heat. Sear your marinated duck for 2 minutes on each side, then transfer it to a baking tray and place in the preheated oven to finish cooking for 8 minutes.
  3. Brush the aubergine slices with a little olive oil and season. Using the same pan you used to sear the duck, griddle the aubergine in small batches, turning once when they are charred. Transfer to a warm plate lined with kitchen towel to absorb excess oil.
  4. Remove the duck from the oven and leave it to rest for 10 minutes before carving into thick slices. Meanwhile, toast the pine nuts either in the warm oven or a clean dry pan on the hob.

To serve

  1. Cover a large plate with the gem lettuce leaves, arrange the warm aubergine on top then sprinkle over the feta cheese and chopped parsley. Make a quick dressing with the lemon juice, honey, remaining olive oil and seasoning. Drizzle this over the salad then top with the sliced duck breast and toasted pine nuts.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.