Duck à L'Orange Salad

Paul Bloxham rustles up a sensational combination of marinated roast duck with fresh orange segments, piquant salad leaves and toasted ciabatta
By Paul Bloxham
Duck à L'Orange Salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

  • 2 boneless duck breast, with skin
  • 100 ml orange juice
  • 3 segmented oranges, and grated zest
  • 100 ml soy sauce
  • 100 ml vegetable oil
  • 2 tbsp clear honey
  • 1 tbsp white wine vinegar
  • 1 tsp dried dried red chilli flakes
  • coarse salt and freshly ground black pepper

To serve

  • 2 watercress
  • 1 endive
  • 1 carrot, shredded
  • 8 grilled ciabatta bread

Method

1. Halve the duck breasts and score the skin with a crisscross pattern using the tip of a sharp knife. Place the duck into a large plastic bag.

2. Whisk the orange zest and juice together with the soy sauce, vegetable oil, honey, vinegar and red pepper flakes. Season with salt and freshly ground black pepper. Pour the marinade over the duck, seal the bag and leave the duck to marinate for at least 8 hours, or overnight.

3. Preheat the oven to 200C/gas 6. Remove the duck from its marinade (reserving the marinade for later). Pat the duck dry on kitchen paper and s eason with salt and pepper.
4. Heat a heavy-based frying pan over a high heat and cook the duck, skin side down, for 5 minutes.

5. Pour off the fat, reduce the heat and cook the duck for a further 5 minutes, until the skin is brown and caramelised.

6. Turn the duck breasts, and transfer to the oven. Roast for 5 minutes, and leave to rest for 5 minutes.

6. Add the water to the duck pan and stir over a high heat to scrape away any sticky brown sediment from the pan.

7. Add the reserved marinade and simmer the sauce for 2 minutes, or until it has slightly thickened. Strain the sauce through a fine sieve into a small bowl and add the orange segments.

8. Cut the duck into chunks and arrange on plates. Spoon over the sauce and orange segments. Serve straight away with watercress, endive, shredded carrots and grilled ciabatta.

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