Salads Recipes - Warm Duck and Orange Salad Recipe

Ingredients

Serve 4

• 4 boneless duck breasts

• 1 tablespoon olive oil

• 2 teaspoons sesame oil

• 2 courgettes, sliced

• 1 garlic clove, chopped (optional)

• 2 small oranges, peeled and segmented

• about 375 g/12 oz salad leaves (chicory, rocket, spinach, lollo rosso)

• salt and pepper

Dressing:

• 4 tablespoons olive oil

• 1 teaspoon sesame oil

• 1 tablespoon red wine vinegar

• 1 teaspoon grated orange rind

• 1 teaspoon finely chopped parsley

• pinch of dried sage

To garnish:

• toasted sesame seeds

• long strips of orange rind

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Method:

1. Using a sharp knife, make 4 diagonal slashes in the skin of each duck breast. Season with salt and pepper, rubbing the mixture into the skin and flesh.

2. Heat both the oils in a large frying pan, add the duck breasts and fry over a fairly high heat for 5-7 minutes, turning  once, until well browned on the outside but still rosy pink on the inside. Transfer the duck breasts to a plate and keep warm.

3. Add the courgettes to the oil remaining in the pan, and stir in the garlic, if using. Cook for 1-2 minutes, stirring, until the courgettes have started to soften. Using a slotted spoon, transfer to a bowl. Add the orange segments to the bowl.

4. To make the dressing, whisk all the ingredients together in a small bowl or place them in a screw-top jar and shake well to combine.

5. Arrange the salad leaves on 4 individual plates. Slice the duck breasts and arrange the slices next to the leaves, with portions of the courgette and orange salad next to the duck.

6. Spoon the dressing over the salad, garnish with the sesame seeds and orange rind, and serve warm.