Warm Duck and Orange Salad

  • Warm Duck and Orange Salad
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  • 2 x duck breasts - skin on
  • 2 Tbls white wine vinegar
  • 1 x sweet navel orange
  • 2 Tbls white sugar
  • 1 1/2 cup baby arugula
  • 1/2 x spanish onion - sliced finely
  • 1/2 x courgette
  • 1/2 cup perino tomatoes - quartered
  • 1 sprig tarragon - finely chopped


The Dressing
Mix vinegar, sugar and long strips of zest from the orange, and leave somewhere warm to infuse.

The Salad
Peel the orange with a knife – including all pith, and segment.
Slice courgette – approx. 2mm thick, and grill on a hot griddle pan that has had a light spray with olive oil. Set aside to cool.

The Duck!
Pat duck dry, and score the skin, in approx. 2.5cm strips, lightly season the skin with salt. Place in a hot pan, skin side down until skin is crisp and golden – turn for approx. 3 minutes. Place in oven at 180 ° for 20 minutes. Allow to stand for 10 minutes.

Toss all salad ingredients (except duck breast and dressing) and drizzle with dressing, divide between 2 plates.
Slice duck into 5mm slices and arrange on top of salad – serve immediately.

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