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.
Rachel Zammit Cutajar
Duck breast with an orange and spinach salad
Ingredients
- 1 duck breast, fat trimmed and skin scored
Salad
- 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
Method
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.
