ReWild Recipe #3: New Zealand Duck Salad

Duck is really, really good eaten cold and this recipe is perfect for it.

Due to its fine texture duck can be sliced really thinly and is superb when married with salad leaves, sweet-sour dressings, or fruit.

This spring salad is very easy to put together and will find favour with anyone who enjoys light fresh tastes as well as the traditional game aficionados. It is a little unusual in that the kumara and onion are served warm and the remaining components cold. All these processes can be done ahead of time and the salad assembled as required. 



1 large kumara, peeled and cut into 5mm slices

1 medium-sized onion, sliced

salt and freshly ground black pepper

1 cooked duck (roasted or slow-cooked)

1 heaped teaspoon kamahi other New Zealand native honey

1 teaspoon wholegrain mustard

1 teaspoon balsamic or red wine vinegar

 1 ½ tablespoons olive oil

2 cups mixed salad leaves of your choice

about 20 green grapes, halved


Preheat the oven to 180°C.

Place the kumara in a roasting dish, add the onion and season with a little salt and pepper. Bake for 15 minutes, turn them over and cook until tender and a little coloured.

Cut off the duck legs and carve the meat off the bones. Remove the breasts by cutting along the centre of the back, down, around and through the wing knuckle. Carve into thin slices and keep aside.

Mix together the honey, mustard and vinegar, and slowly whisk in the oil until a nice, rich consistency.

To serve, arrange the warmed kumara and onion onto 4 plates. Place a portion of salad leaves on each. Arrange the carved duck and grapes on the salad and spoon over the dressing.

Chef: Tony Smith, Riversmiths NZ 
Photographer: Deborah Aspray 
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