WARM DUCK SALAD WITH ORANGE
Get ready to tantalize your taste buds with this exquisite Duck and Walnut Salad recipe. Succulent duck breasts are perfectly seared to create a crispy skin while the juicy flesh remains tender. Paired with golden potatoes, crunchy walnuts, tangy beetroot, and a refreshing salad mix, this dish is a delightful medley of flavors and textures. Drizzle with a zesty homemade dressing to elevate the dish to new heights. Embrace the gourmet experience and serve this dish warm for a dining sensation that will leave you craving another bite.
— Constant Cookbook
Ingredients
- Ingredients
- 4 duck breasts
- 4 medium potatoes, peeled and diced
- 16 walnuts halves
- 250g vacuum-packed beetroot (with vinegar)
- 100g bag watercress, large stems removed
- 4 spring onions, thinly sliced
- 1 head chicory, separated into leaves, the core sliced
- 3 small oranges, peeled and sliced
- For the dressing
- 4 tbsp walnut oil
- 4 tsp red wine vinegar
- 1 tbsp chunky marmalade
- 4 tbsp walnut oil
Instructions
- Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
- Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
- To serve: Heat oven to 220C. Roast the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.
Yield
Serves 3
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