Recipe By Jaxters
Ref: 962
Heading: Salads
Cuisine: French
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
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
Dressing
1 Orange juiced
3 tbsp
Extra-virgin olive oil
2 tsp
Cider vinegar
1 pinch
Salt
1/4 tsp
Freshly ground black pepper
Garnish
2 tbsp
Toasted pine nuts
1 Cress punnet cut sniped
Method
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.