104
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:
- Halve and squeeze the juice from one of the oranges.
- Using a serrated knife remove all the peel and white pith from the other orange and halve and thinly slice.
- Preheat the oven to 200C/400F.
- Season the duck fillets with salt and pepper.
- Heat a large heavy-based frying pan and add the duck fillets, skin side down.
- Cook over a medium-high heat for 5 to 6 minutes until the skin is golden brown.
- Turn over and cook for a further minute.
- Place the duck fillets in a shallow roasting tin and roast in the preheated oven for 10 minutes.
- Cook for a little longer if you prefer the duck well done.
- Add the shallots to the pan and turn to coat in the duck fat.
- Fry gently for 7 to 8 minutes until golden and tender.
- Remove with a slotted spoon and keep warm.
- Pour the orange juice into the pan and bring to the boil.
- Whisk in the sugar, oil and vinegar and simmer for 2 to 3 minutes until just syrupy.
- Season to taste with salt and pepper.
- Arrange the spinach, chard leaves and orange slices on 4 serving plates.
- Slice each duck fillet and place on top of the salad with the shallots.
- Spoon over the warm dressing.
- Serve immediately.
