Home » Salads » Duck & Orange Salad
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  

Recipe By Jaxters

Ref: 962
Heading: Salads
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   2 Duck breasts skin scored
   400 g  Lettuce of choice
   1 Orange peeled & segmented
   1 Fennel bulb finely sliced
   1 Banana shallot finely sliced
   2 pinch  Salt
   1/4 tsp  Freshly ground black pepper
   1 Orange juiced
   3 tbsp  Extra-virgin olive oil
   2 tsp  Cider vinegar
   1 pinch  Salt
   1/4 tsp  Freshly ground black pepper
   2 tbsp  Toasted pine nuts
   1 Cress punnet cut sniped


  Step 1
The best way to cook a duck breast is, remove it from the packaging & pat the skin dry with kitchen paper the score in a criss-cross patten with a very sharp knife, then place on a plate & put in the fridge for as long as you can up to 24 hours.
  Step 2
Pre-heat oven to 180°C fan.
  Step 3
To cook, season the meat both sides with a sprinkle of salt & pepper, place duck in a cold dry oven proof pan or frying pan skin side down, turn on the heat to low to med & cook for 10 mins, remove any excess fat, then place on the oven for 6 min for pink 12 min for well done, remove & rest on a chopping board.
  Step 4
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
  Step 5
In a clean dry frying pan over a med heat add pine nut & toast for 3 to 4 mins tossing & moving the pan to toast all over.
  Step 6
Place lettuce, orange segments & shallot in a bowl, add most of the dressing & mix together, then arrange in the centre of the serving plates, cut duck into thin slices & lay over the lettuce/ orange & garnish with nuts & cress.

Suggestion & Tips

You can flame the orange segments first if you have a blow torch.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions