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.
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
For the duck:
1 duck breast, about 225grs.
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.