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duck salad

duck salad

Yields2 Servings

Salad
 2 Duck breast (approx. 200g each)
 1 tsp Chinese five spice powder
 1 Orange
 70 g Watercress/Bistro Salad (prewashed)
 1 tsp Sesame seeds
Dressing
 Juice of 1/2 orange
 Juice 1/2 lime
 1 Inch piece of ginger (coarsley grated)
 1 tsp Caster sugar
 3 tbsp Rapeseed oil
 ¼ tsp Toasted sesame oil
 ½ tsp Sea salt flakes
 1 Red chilli (finely chopped)

1

Season duck breasts on both sides with sea salt and fresh black pepper. Rub 1/2 teaspoon of five spice powder into the underside of each breast.

2

Place the duck breasts skin side down in a cold dry frying pan and cook over a medium heat for about 6 minutes until the skin has browned and they have released a lot of fat.

3

During cooking tilt the pan and spoon excess fat into a container. (Reserve for roasting potatoes)

4

Using tongs turn over and allow to cook on the other side for 4 minutes or until desired doness. Transfer to a plate and allow to rest for 10 minutes.

5

Meanwhile, prepare the salad and dressing by cut the peel and pith off the orange and segmenting.

6

Place orange segments into a bowl and reserve the leftover to squeeze into dressing. Add the salad leaves to the bowl and set aside.

7

Squeeze orange and lime juice into a small bowl. Place grated ginger to a paper kitchen towel, gather up the corners and squeeze the now formed ball of ginger to release it's juice into the bowl containing citrus juices.

8

Add sugar, oils salt and chopped chilli and whisk to combine.

9

When duck has rested slice diagonally into thick slices. Arrange on serving plates.

10

Add a tablespoon of dressing to the salad and toss. Adding more if required. Pile high in the centre of the serving plates and scatter with sesame seeds.

Ingredients

Salad
 2 Duck breast (approx. 200g each)
 1 tsp Chinese five spice powder
 1 Orange
 70 g Watercress/Bistro Salad (prewashed)
 1 tsp Sesame seeds
Dressing
 Juice of 1/2 orange
 Juice 1/2 lime
 1 Inch piece of ginger (coarsley grated)
 1 tsp Caster sugar
 3 tbsp Rapeseed oil
 ¼ tsp Toasted sesame oil
 ½ tsp Sea salt flakes
 1 Red chilli (finely chopped)

Directions

1

Season duck breasts on both sides with sea salt and fresh black pepper. Rub 1/2 teaspoon of five spice powder into the underside of each breast.

2

Place the duck breasts skin side down in a cold dry frying pan and cook over a medium heat for about 6 minutes until the skin has browned and they have released a lot of fat.

3

During cooking tilt the pan and spoon excess fat into a container. (Reserve for roasting potatoes)

4

Using tongs turn over and allow to cook on the other side for 4 minutes or until desired doness. Transfer to a plate and allow to rest for 10 minutes.

5

Meanwhile, prepare the salad and dressing by cut the peel and pith off the orange and segmenting.

6

Place orange segments into a bowl and reserve the leftover to squeeze into dressing. Add the salad leaves to the bowl and set aside.

7

Squeeze orange and lime juice into a small bowl. Place grated ginger to a paper kitchen towel, gather up the corners and squeeze the now formed ball of ginger to release it's juice into the bowl containing citrus juices.

8

Add sugar, oils salt and chopped chilli and whisk to combine.

9

When duck has rested slice diagonally into thick slices. Arrange on serving plates.

10

Add a tablespoon of dressing to the salad and toss. Adding more if required. Pile high in the centre of the serving plates and scatter with sesame seeds.

Duck Salad
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