Cookwith

Name: Mediterranean Duck & Farro Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 leftover cooked duck legs (about 350g total cooked weight, skin removed and shredded); 2 cups cooked farro (or substitute barley or brown rice); 1 cup cherry tomatoes, halved; 2 cups baby arugula; 1/4 cup pitted Kalamata olives, halved; 2 tbsp extra virgin olive oil; 1 tbsp sherry vinegar (or red wine vinegar); 1 tsp Dijon mustard; 1 small shallot, finely minced; 1/4 tsp kosher salt; 1/4 tsp cracked black pepper; 2 tbsp chopped fresh parsley (optional)

Mediterranean Duck & Farro Salad

miradugm

This elegant Mediterranean-inspired duck and farro salad transforms your leftover duck legs into a protein-packed dinner that’s full of vibrant flavor and texture. Earthy farro provides a hearty base, while juicy cherry tomatoes, peppery arugula, and briny olives bring freshness and depth. A tangy-shallot vinaigrette ties everything together, making this dish feel special but effortless—perfect for a weeknight meal or an al fresco dinner. It’s a delicious way to use up leftovers and hit your high-protein goals without feeling heavy. Enjoy it warm or at room temperature!

Ingredients

Instructions

Shred the cooked duck legs, discarding the skin and any bones. Set aside.
In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, minced shallot, salt, and pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked farro, shredded duck, cherry tomatoes, olives, and half the parsley (if using).
Drizzle the vinaigrette over the mixture and toss gently until everything is evenly coated.
Add the baby arugula and toss just until wilted and incorporated—do not overdress to keep the greens vibrant.
Divide between two bowls. Garnish with remaining parsley and extra cracked pepper if desired.
Serve immediately, or let sit at room temperature for 10-15 minutes to allow flavors to meld.