Warm duck and orange salad

I just can’t help feeling that it is about time we had a few salad recipes on the blog, so over the next week or so I shall start doing just that. Warm duck and orange salad has a delicious  sweet and sour dressing that really compliments the flavour of the duck. I think it makes a fabulous meal for two or you could serve it as a starter for four people.

This warm duck and orange salad takes only a few minutes to prepare and the duck cooks in under 30 minutes so its makes a great afterwork meal. I like to segment the orange using a knife, so that you remove the membrane, especially when serving at a dinner party. It was the way I was taught at college and I think it looks more professional. However, if your knife skills are a bit limited,  feel free just to peel and segment the orange as if you would normally eat it. I’m sure no one will mind and anyway that way you retain the fibre, so you could argue that it is better for you.  Apart from that this dish is just about as easy  as you can get.

Step by step warm duck and orange salad

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Warm duck and orange salad

Quick and easy to prepare. A delicious, light main meal salad for two or a starter for four

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Salad

Servings: 2

Author: Jacqueline Bellefontaine

Ingredients

• 2 duck breasts
• 2 oranges
• 1 tbsp light soy sauce
• 2 tbsp redcurrant jelly
• 1 tbsp honey
• about 100g/4oz baby spinach leaves washed
• 1 small red onion sliced
• freshly ground black pepper

Instructions

• Preheat the oven to 200℃ /180℃ fan /gas mark 6. Cut 3–4 slashes in the skin of the duck and place skin side up in a small roasting dish.
• Peel and segment one of the oranges. Squeeze the juice from the other orange.
• Place the orange juice, soy sauce, redcurrant jelly and honey in a small pan and heat, gently stirring until well blended.
• Pour over the duck breasts.
• Roast for 25–30 minutes basting once, during the cooking.
• Arrange the spinach leaves on a serving plate and top with the orange segments and red onion.
• When the duck is cooked, thickly slice and arrange on top of the salad leaves. Spoon off some of the fat from the juice then stir well.
• Spoon over the duck and leaves. Season with a little pepper and serve immediately.

Notes

Can be served cold – Allow dressing to cool and spoon off any fat. Add the duck and dressing just before serving. Not suitable for freezing.

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Segment the orange, cut a small slice off the top and bottom of the orange. Then use a sharp knife to remove the peel, following the curve of the orange.

Next use the knife to cut down either side of the membrane to remove the segment.

Combine the ingredients for the marinade. Pour over the duck breast and bake.

Arrange the spinach leaves, onion and orange segments on serving plates.

Slice the duck and orange on top of the salad. Drizzle with the hot dressing and serve immediately.

Hints. tips and variations

• This salad works best with fairly robust salad leaves. My favourite is baby spinach leaves but it would also work well with watercress or rocket.
• I think the onion looks pretty in rings but you could cut into very thin wedges if you prefer.
• Replace the orange segments with strawberries for a colourful variation.
• Use cranberry sauce in place of the redcurrant jelly.