Warm Duck, Shallot and Orange Salad

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Ingredients:

  • Oranges – 2, large
  • Duck Breast Fillets – 4, about 175 gms each
  • Small Shallots – 12, halved
  • Sugar – 1 tblsp
  • Olive Oil – 2 tblsp
  • Red Wine Vinegar – 1 tblsp
  • Baby Spinach Leaves – 55 gms
  • Baby Red Chard Leaves – 55 gms
  • Salt and Pepper

Method:

  1. Halve and squeeze the juice from one of the oranges.
  2. Using a serrated knife remove all the peel and white pith from the other orange and halve and thinly slice.
  3. Preheat the oven to 200C/400F.
  4. Season the duck fillets with salt and pepper.
  5. Heat a large heavy-based frying pan and add the duck fillets, skin side down.
  6. Cook over a medium-high heat for 5 to 6 minutes until the skin is golden brown.
  7. Turn over and cook for a further minute.
  8. Place the duck fillets in a shallow roasting tin and roast in the preheated oven for 10 minutes.
  9. Cook for a little longer if you prefer the duck well done.
  10. Add the shallots to the pan and turn to coat in the duck fat.
  11. Fry gently for 7 to 8 minutes until golden and tender.
  12. Remove with a slotted spoon and keep warm.
  13. Pour the orange juice into the pan and bring to the boil.
  14. Whisk in the sugar, oil and vinegar and simmer for 2 to 3 minutes until just syrupy.
  15. Season to taste with salt and pepper.
  16. Arrange the spinach, chard leaves and orange slices on 4 serving plates.
  17. Slice each duck fillet and place on top of the salad with the shallots.
  18. Spoon over the warm dressing.
  19. Serve immediately.

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