Full Recipe

Duck Breast, Orange and Pomegranate Salad

Hasn’t it been great to feel like summer has arrived. With the change in weather we start to change from lots of slow cooked all-in-one-pot meals cooked in the oven to all-on-one-plate salads. This Duck Breast, Orange and Pomegranate Salad is one of those. It is great a summer lunch with friends or for dinner. If you want to, prepare everything in advance and assemble at the last minute.

Ingredients and Method

Make the dressing by whisking together 60ml of freshly squeezed orange juice with 120ml of olive oil, 1 tsp of runny honey, a clove of crushed garlic, 1 tsp of Dijon mustard, 1 tsp soy sauce and salt and pepper to taste. If you like a more acidic dressing, add a dash of lemon juice and a splash of good balsamic vinegar.

For a serving for 4, allow 1 whole duck breast – cut it in half down the middle. Score the skin with criss cross cuts. Rub coarse sea salt on both sides and marinate in a little whisky, plenty of fresh thyme and freshly ground black pepper for at least 30 minutes.

Heat a heavy frying pan, dry the breasts and then add the duck, skin side down. Cook on a medium heat. The fat will be released as the skin crisps and browns. This will take about 5 minutes depending on how thick the breasts are. Take the duck out, pour off the fat and return the pan with the duck in it to the heat, flesh side down. Cook for 3-5 minutes. I like the duck to be quite pink and juicy so I don’t leave it on too long. Put the duck aside to rest.

Prepare the rest of the salad. For the greens use a mix of baby Cos lettuce and peppery rocket. Peel 2 oranges making sure to remove all the white pith. Cut the orange into quarters and then each piece in half again. Remove the seeds from a pomegranate. Blanch and refresh a few stalks of asparagus or thin green beans.
Assemble the salad by putting the greens on a large platter. Add the orange slices and asparagus. Slice up the duck breasts and add to the salad. scatter with a good handful of the pomegranate seeds, drizzle over the dressing and sprinkle with some chopped chives.

Serve with fresh sourdough bread or warm baby potatoes.