Duck breast with an orange and spinach salad

Duck is so easy to cook and delicious if you get it right. Michael Diacono makes a simple duck breast with orange and spinach salad. 

Duck breast with an orange and spinach salad


  • 1 duck breast, fat trimmed and skin scored


  • 2 large handfuls mixed leaves
  • ½ orange, segmented
  • ½ shallot, sliced
  • 1 tsp sesame oil
  • ½ orange, juice only
  • Soy sauce
  • 1 chilli, finely sliced


1.Preheat the oven to 200°C.

2.Fry the duck breast in a hot pan, skin-side down, without any added fat, for 5 mins until the skin is browned.

3.Drain some of the fat and then flip the duck breast over and cook for a further 3 mins until browned all over.

4.Transfer to the oven and roast for 10 mins until cooked to medium rare.

5.Allow to rest for a few mins before slicing.

6.Combine all the ingredients for the salad together and mix well.

7.Serve the sliced duck breast with a side of salad.

This recipe first appeared on Gourmet Today TV, aired on 13 May, 2016. 

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