Home HealthSalad Warm Duck, Shallot and Orange Salad

Warm Duck, Shallot and Orange Salad



  • 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


  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.

You may also like

Leave a Comment