This duck salad is a warm and tasty meal, perfect if you are in need of a light supper which is still full of flavour. The honey in the dressing complements the citrus and the richness of the duck and makes a delicious and hearty winter salad.
This recipe serves 4
Ingredients
- 4 duck breast portions
Marinade
- 2 tbsp soy sauce
- 1 tbsp Mirin rice wine
- 1 tbsp olive oil
- 1 tbsp Red Gum Honey 10+TA
- 1 tbsp orange juice
- 1 garlic clove crushed
- 1 tsp fresh ginger grated
- Sea salt
- Freshly ground black pepper
Dressing
- 150ml olive oil
- 75ml orange juice
- 1 tbsp Red Gum Honey 10+TA
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- Sea salt
- Freshly ground black pepper
- 2 oranges cut into segments
- 1 avocado peeled and sliced
- A selection of salad leaves
Method
- Make diagonal cuts on the skin side of the duck portions and place in an ovenproof dish. Mix together the ingredients for the marinade and pour over the duck. Sprinkle with sea salt and black pepper. Cover and leave to marinate in the fridge for a minimum of 2 hours or overnight if possible.
- Preheat the oven to 220C / Gas 7
- Heat an ovenproof pan on the hob, remove the duck breasts from the marinade and sear the breasts skin side down for a minute over a high heat.
- Turn the duck breasts over and place the pan in the hot oven for 15 minutes.
- Remove from the oven and leave to rest while you make the dressing.
- Place the ingredients for the dressing into a screw-topped jar and shake thoroughly to combine.
- Peel and slice the avocado.
- Peel and slice the oranges into segments removing all the skin and pith.
To serve
- Place the salad leaves on to plates and add the avocado slices.
- Slice the warm ducks breasts on the diagonal and place the slices on the salad leaves.
- Add the segments of orange and pour over the dressing.
