Duck and Orange Salad with Honey and Soy Dressing
This is our refreshing and light duck breast salad, with radishes, peas, fresh oranges and a sweet and savoury, umami dressing.
Ingredients:
Serves 2 or 4 as a side
2 Wyndham’s duck breasts
100g lamb’s lettuce or pea shoots
½ cucumber, peeled and deseeded, sliced into 1cm pieces
100g radishes, finely sliced
150g shelled peas, blanched
1 orange, segmented
1 tsp Aleppo pepper
Salt and pepper to taste
Optional: 2 spring onions, finely sliced lengthways and shocked in ice water to curl
Dressing:
2 tbsps extra virgin olive oil
2 tbsps light soy sauce
1 tbsp honey
½ orange, juice
½ lemon, juice
Method
To cook the duck breasts, gently score the fat (not all the way through to the meat) and pat dry. Season with salt and pepper, before adding fat side down into a pan. Start the pan on a low heat and gently render out the fat – the fat should become golden brown. There is no need to increase the heat, let the duck cook gradually. After around 8-10 minutes, flip the duck breasts over to sear the other side for 30 seconds to 1 minute before leaving aside to rest for 10 minutes. If you like your duck a little more done, simply leave in the pan for 2-minute increments and check until cooked to your liking.
Whilst your duck is resting, make your dressing by combining your dressing ingredients and season to taste.
Once the duck has rested, slice finely horizontally
To assemble your salad, in a large bowl add the lamb’s lettuce, peas and cucumber and half the dressing – toss to coat
Add your salad to a large plate and top with the duck breast slices, orange segments and radishes before drizzling the rest of the dressing on top.
Garnish with the spring onion curls, salt and pepper and the Aleppo pepper.