Go Back

Duck a l'Orange Salad

Dawn
Duck a l'Orange Salad is an easy and stunning salad that won't let you down. Perfect as a main course or as a starter, even the most sceptical "non salad eater" will LOVE this.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer, Salad
Cuisine Continental, French
Servings 2

Equipment

  • Electronic digital scales
  • Large, heavy bottomed fry pan

Ingredients
  

  • 2 Duck Breasts (skin on) between 180 - 210 grams [ Room Temperature] {6 3/4 to 7 ounces}
  • Mixed leaves (Watercress, Spinach, Roquette [baby arugula] & Butter leaf lettuce ) + torn fresh mint leaves, optional
  • 1 large Orange
  • 1 Small Red Onion
  • 40 - 50 Grams Pomegranate Seeds 3 - 4 tablespoons
  • 1 Small Fennel Bulb
  • Mange Tout
  • 40 Grams Dry, Red Rice just under 3 tablespoons dry rice
  • 25 - 30 Grams Dry, Quinoa 3 tablespoons
  • 50 Grams Goats Cheese just under 2 ounces
  • Hazelnuts, raw a couple of handfuls

For the Mint & Orange Dressing

  • 100 ml Plain Yoghurt 3 1/2 ounces
  • 25 ml Orange Juice just under 2 tablespoons
  • 1 Gram Fresh Mint leaves, minced a handful or to taste
  • Dash Cider Vinegar
  • To Taste Salt & White pepper

Instructions
 

  • Gather and weigh your ingredients
  • Put the oven on 220C/ 430F and place the rack in the middle
  • Cooking the Duck
  • 1. Score the skin of the duck breast with a sharp knife and season with salt
    2. Place the breast skin-side down in a cold non-stick frying pan over a medium-high heat
    3. As the fat is released, tilt the pan towards you and use a spoon to remove the liquid [Note 1]
    4. Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes
    5. Using tongs, turn the breast on its sides to evenly sear the meat on all surfaces then remove the breast from the pan. If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 7
    6. Allow the duck breast to rest for 10 minutes before serving
  • To make the dressing
  • Whiz all ingredients in a food processor until incorporated, or place all ingredients in a small mixing bowl and whisk until the yoghurt is smooth and the ingredients are all incorporated. [this will keep in the fridge, covered for a week]. It's nice to make this the day before, which gives the flavours time to mature.
  • Prepping the Salad
  • Cook the red rice in a small saucepan following packet instructions. Refresh and set aside
  • In a separate saucepan, prepare the quinoa following packet instructions. Refresh and set aside
  • If you are using raw hazelnuts, crush and toast them. Heat a small, heavy bottomed dry fry pan over medium high heat. Add the crushed nuts and toast over the heat for several minutes, stirring the nuts or shaking the pan until golden. Remove from the heat and set aside.
  • If you are using a whole Pomegranate, break it open, remove and clean the seeds. Measure out your portion and put the remaining seeds in the fridge for another use.
  • Wash the Leaves and remove excess water [I use a salad spinner]
  • Cut the Fennel bulb into matchsticks and save the remaining bulb for another use
  • I use 6 mange tout on every salad. You can either use it raw, or "flash" it in boiling water for between 30 seconds and 1 minute - remove, drain and refresh
  • With a sharp knife, remove the skin and pith of half the orange. Cut the flesh into segments about 2cm [about 1 inch]
  • Remove the skin from the Red Onion and slice very thinly- depending on the size of the onion and your personal taste, you may not use the whole onion.
  • Remove the rind from the Goats Cheese and cut into 1-2 cm pieces. [1/2 to 1 inch]
  • When the Duck is cool enough to handle, remove the skin [my husband loves to eat this crackling] and cut into approximately 6, 1- 1.5cm slices [1/2 - 3/4 inch]
  • Now you are ready to assemble. I start with some leaves on the plate, and sprinkle on some red rice, then quinoa, onion, pomegranate, orange etc. and keep layering up, finishing with the sliced Duck Breast [ I like it to still be slightly warm, but it is equally good at room temperature - trust me, I've eaten it cold straight out of the fridge for Breakfast!] and torn mint leaves, nuts and goats cheese. Serve the dressing on the side.

Notes

Note 1. Save the duck fat in the fridge, in a clean jar with a lid.  Perfect for roast potatoes, duck fat will stay in your fridge for up to a month.