Duck Breast Salad with Orange – Poppy Seed Vinaigrette

FullSizeRender (1)

I love duck breast and it’s something I don’t eat very often. Usually I have to go to a butcher to get it because regular supermarkets here don’t carry it unless it’s the holiday season. That time of the year has come and when I saw it at the supermarket, I couldn’t resist. This is a salad you can have as a first course or main, perfect for the holidays. And it doesn’t require a lot of time which is very handy if you want to host a dinner.

This recipe serves 2. If you would like it as a main course, I find it nicer to get 1 duck breast per person.

Ingredients:         

For the vinaigrette:

½ cup of fresh orange juice

½ cup of olive oil

¼ cup of apple cider vinegar

1 tablespoon of poppy seeds

2 tablespoons of honey

Salt

Pepper

For the duck:

1 duck breast, about 225grs.

Salt

Pepper

For the salad:

1/3 cup of dried cranberries

2 apples, thinly sliced (I used one Royal Gala and one Granny Smith)

1 persimmon, thinly sliced

40grs of baby kale

75grs of arugula

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid and shake it until it emulsifies. Taste for salt and set it aside. Just re-shake it right before serving.

To cook the duck breast, first preheat the oven to 200C/390F. Trim any excess skin that is just hanging off the meat. Using a sharp knife, score the fat of the breast in a criss-cross pattern.  Season it with salt and pepper on both sides.

Heat up a cast iron skillet or oven-proof pan over medium heat. Place the duck breast with the skin side down and let the fat render off for 4 minutes. Then sear the meat side for 1 minute.  Finally turn the breast fat side down again and place it in the oven for 5 minutes. This will give you a medium to medium rare duck breast depending on the size of it. Once the breast is cooked, let it rest for 5 minutes and then thinly slice it.

To plate up, mix the arugula with the baby kale and divide it among 2 plates. Add the cranberries, apples and persimmon.  Then add the sliced duck breast and serve with the dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: