Warm duck and orange salad
Quick and easy to prepare. A delicious, light main meal salad for two or a starter for four
light soy sauce
about 100g/4oz baby spinach leaves
small red onion
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.
Recipe by recipesmadeeasy.co.uk