warm duck and orange salad

Warm duck and orange salad

Quick and easy to prepare. A delicious, light main meal salad for two or a starter for four
Course Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Jacqueline Bellefontaine


  • 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


  • 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.


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.