Warm duck salad with walnut & orange dressing

Name: Warm duck salad with walnut & orange dressing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 duck breasts; 4 mediums potatoes, peeled and diced; 16 walnuts halves; 250 grams vaccum-packed beetroot (with vinegar); 100 grams watercress, large stems removed; 4 spring onions, thinly sliced; 1 head chicory, separated into leaves, the core sliced; 3 smalls oranges, peeled and sliced; 4 Tbsps walnut oil; 4 teaspoons red wine vinegar; 1 Tbsp chunky marmalade

Need a gluten free and dairy free main course? Warm duck salad with walnut & orange dressing could be a super recipe to try. This recipe serves 4. One portion of this dish contains approximately 55g of protein, 29g of fat, and a total of 675 calories. This recipe covers 61% of your daily requirements of vitamins and minerals. A mixture of duck breasts, chunky marmalade, spring onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Mix the dressing ingredients with salt and pepper, then set aside.

Ingredients you will need

Salt And Pepper

Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldnt cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.

Ingredients you will need

Duck Breast

Whole Duck

Equipment you will use

Frying Pan

Toss the potatoes in the duck fat and fry, turning frequently, until they are golden.

Ingredients you will need

Duck Fat

Potato

Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin.

Ingredients you will need

Walnuts

Equipment you will use

Slotted Spoon

Put the duck on a roasting rack on top.

Ingredients you will need

Whole Duck

Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.

Ingredients you will need

Beet

Duck Fat

Whole Duck

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges.

Ingredients you will need

Beet

Potato

Whole Duck

Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing.

Ingredients you will need

Spring Onions

Watercress

Beet

Potato

Endive

Orange

Walnuts

Whole Duck

Equipment you will use

Bowl

Serve while still warm.

Equipment

Ingredients

Servings:

duck breasts 4mediums

potatoes, peeled and diced 16

walnuts halves 250grams

vaccum-packed beetroot (with vinegar)100grams

watercress, large stems removed 4

spring onions, thinly sliced 1head

chicory, separated into leaves, the core sliced 3smalls

oranges, peeled and sliced 4Tbsps

walnut oil 4teaspoons

red wine vinegar 1Tbsp

chunky marmalade

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.