Easy Main French

Roast duck breast with orange, cranberry and walnut salad

Name: Roast duck breast with orange, cranberry and walnut salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /french
Ingredients: 1/4 cup (60g) brown sugar; Finely grated zest and juice of 2 oranges; Finely grated zest and juice of 1 lemon; 1 tbs soy sauce; 1/2 cup (125ml) chicken stock; 1/3 cup (110g) orange marmalade; 4 duck breast fillets; 2 tbs red wine vinegar; 1/4 cup (60ml) olive oil; 3 oranges; 2 wiltof, leaves separated, torn if large; 1/4 cup chopped dill; 1/4 cup chopped chives; 1/4 cup mint leaves, roughly chopped; 1/4 cup flat-leaf parsley, roughly chopped; 1 celery heart, leaves torn; 1/4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained; 1/2 cup (50g) walnuts, toasted, chopped

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Roast duck breast with orange, cranberry and walnut salad

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Succulent duck breast rests atop a colourful bed of orange, cranberry and walnut in this French-inspired salad.

1/4 cup (60g) brown sugar
Finely grated zest and juice of 2 oranges
Finely grated zest and juice of 1 lemon
1 tbs soy sauce
1/2 cup (125ml) chicken stock
1/3 cup (110g) orange marmalade
4 duck breast fillets

Orange, cranberry and walnut salad

2 tbs red wine vinegar
1/4 cup (60ml) olive oil
3 oranges
2 wiltof, leaves separated, torn if large
1/4 cup chopped dill
1/4 cup chopped chives
1/4 cup mint leaves, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
1 celery heart, leaves torn
1/4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained
1/2 cup (50g) walnuts, toasted, chopped

Method

1.

Place sugar and 1/2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
2.

Score the duck skin, season well and place, skin-side down, in a cold frypan. Place the pan over medium-low heat, then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes.
3.

Add the resting juices from the duck to the sauce and gently reheat.
4.

To make orange, cranberry & walnut salad, whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce.