This could almost be called a roast duck salad. I had slow roasted a whole duck but didn’t feel like a full roast meal. I roasted some pumpkin with the duck and blanched some cocktail potatoes then fried them in the rendered duck fat and then fried some cubes of haloumi. I mixed them once just warm with sundried tomato, orange segments and mixed salad leaves and dressed with avocado oil and balsamic dressing. It was an excellent way to have the roast duck with out all the drama of roast veg. The best part about the whole duck is the left overs. The next night we had a roast duck, french forest mushroom, and broad bean risotto. I made an orange, soy, honey and ginger sauce out of the duck glaze to go with the duck. The roast duck that is not the risotto.