Mandarin Purée Duck Salad Dressing

Use Purée Mandarin, PONTHIER (1kg) to make this recipe. Mandarin purée makes a smooth dressing that echoes duck's classic citrus pairing without using sweet bottled sauce. Mustard helps emulsify it, while sherry vinegar keeps the fruit bright.

At a glance

• Yield: 4
• Preparation: 15 minutes
• Cooking: 10 minutes
• Chilling or freezing: None

Purée Mandarin — PONTHIER (1kg)

£16.32

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Ingredients

• 100g mandarin purée, thawed
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 4 tbsp extra virgin olive oil
• 1 small shallot, finely diced
• 2 cooked duck breasts
• 120g mixed salad leaves
• 1 small fennel bulb, thinly sliced
• Fine sea salt and black pepper

Method

1. Whisk mandarin purée, vinegar, mustard and shallot. Gradually whisk in olive oil, then season.
2. Score the skin of the cooked duck breasts and warm skin-side down in a frying pan until crisp and piping hot throughout.
3. Rest the duck for five minutes, then slice thinly.
4. Toss salad leaves and fennel with half the dressing. Arrange the warm duck on top and spoon over the remaining dressing.

Why this recipe works

Purée provides enough body to suspend oil and season the leaves evenly. Mustard strengthens the emulsion, while vinegar stops the dressing tasting like a sweet fruit sauce.

Practical tips and variations

• Taste the purée before adjusting vinegar and seasoning.
• Dress the leaves only at serving time.
• The dressing also works with roast chicken or grilled halloumi.

Serving and storage

Refrigerate dressing for up to two days and shake before use. Follow the storage guidance for the cooked duck used.

Frequently asked questions

Can I use fresh duck breasts?

Yes. Cook them safely to your preferred method, rest well and use the dressing only after cooking.

What can replace sherry vinegar?

Use white wine vinegar or cider vinegar, adding it gradually.

Why did my dressing separate?

Whisk it again or shake it in a sealed jar; natural separation is normal on standing.