Salad with duck and orange

Michael Craig

The duck salad is a lighter take on traditional duck a l’orange. It takes the same basic flavours, but omits the heavy sauce. Served with a salad of bitter greens and the fresh citrus, it makes a gorgeous lunch or a perfect entree.

Duck

1	Duck breast, large (Main)
1 Tbsp	Honey
100 ml	Soy sauce
1 tsp	Ground cinnamon
2	Oranges, freshly zested and juiced

Salad

2 servings	Salad greens, a mix of watercress, radicchio, baby spinach (Main)
2	Oranges
½ cup	Walnuts, roughly chopped

Dressing

½	Oranges, freshly juiced
2 Tbsp	Walnut oil, can substitute with olive oil
2 Tbsp	Red wine vinegar
1 tsp	Dijon mustard

Directions

Dressing

Whisk all ingredients together until they emulsify.

Salad

1. Arrange greens on the serving plates. Peel the oranges, pith, too, and slice. Arrange on the greens.
2. Drizzle the dressing around. Sprinkle over walnuts, and arrange duck on top once it's cooked.

Duck

1. Score the skin-side of the duck breast. In a bowl, mix together the juice and zest of the oranges, the honey, soy sauce, and cinnamon. Add the duck to the bowl and marinate for at least two hours.
2. Remove the breast from the marinade. In a frying pan on low-medium heat, pan fry the duck skin side down. do this for about 10 minutes, then remove the duck and drain off the liquid from the pan.
3. Slice the duck into strips (it will still be raw in the middle) and then return to the pan and continue frying. Once the duck slices are slightly crisp and cooked through, arrange on the salad.