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