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Roast duck breast with orange, cranberry and walnut salad
Roast duck breast with orange, cranberry and walnut salad
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French-inspired duck salad with orange, cranberry, and walnut.
Ingredients:
  • 60g brown sugar
  • Zest and juice of 2 oranges
  • Zest and juice of 1 lemon
  • 21.00 gm soy sauce
  • 125ml chicken stock
  • 110g marmalade
  • 4 duck breast fillets
  • 40.00 ml red wine vinegar
  • 60ml olive oil
  • 3 oranges
  • 2 witlof, leaves separated, torn if large
  • 62.50 ml chopped dill
  • 62.50 ml chopped chives
  • 62.50 ml mint leaves, roughly chopped
  • 62.50 ml flat-leaf parsley, roughly chopped
  • 1 celery heart, leaves torn
  • 40g dried cranberry
  • 50g walnut
Instructions:
  • In a saucepan, combine sugar and 1/2 cup (125ml) water over low heat until sugar dissolves. Stir in citrus zest, juice, soy sauce, stock, and 2 tablespoons of marmalade. Bring to a boil, then simmer on low for 2-3 minutes until thickened. Set aside.
  • Score the duck skin, season generously, and lay it skin-side down in a cold frypan. Cook over medium-low heat for 5-6 minutes until the fat has rendered and the skin turns golden. Transfer the duck, skin-side up, to a baking tray and brush with the remaining 2 tablespoons of marmalade. Bake for 5 minutes for medium-rare or until desired doneness, then let it rest for 3 minutes before serving.
  • Incorporate the flavorful duck juices into the sauce and warm gently.
  • Whisk together vinegar, oil, and finely grated zest and juice of 1 orange. Add seasoning. Peel and segment 2 remaining oranges, then combine with salad ingredients. Toss with the dressing. Slice the duck and serve it with the salad and sauce.

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