Warm duck salad with walnut & orange dressing

Warm duck salad with walnut & orange dressing

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(3 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
The perfect dinner party main for those with a small kitchen and a great meal-in-one

Nutrition and extra info

Nutrition: per serving

  • kcal742
  • fat51g
  • saturates10g
  • carbs40g
  • sugars18g
  • fibre6g
  • protein34g
  • salt0.54g
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Ingredients

  • 4 duck breast
  • 4 medium potato, peeled and diced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 16 walnut halves

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 250g vaccum-packed beetroot (with vinegar)

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g bag watercress, large stems removed

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 head chicory, separated into leaves, the core sliced

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 3 small orange, peeled and sliced

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the dressing

  • 4 tbsp walnut oil
  • 4 tsp red wine vinegar
  • 1 tbsp chunky marmalade

Method

  1. Mix the dressing ingredients with salt and pepper, then set aside. 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 shouldn’t cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.

  2. Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. 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.

  3. To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. 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. Serve while still warm.

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Comments (4)

janet_birch's picture
5

We actually combine this recipe with the "Crispy Duck and baked apples" recipe. We don't do the apples, but we end up with a huge bowl of salad, whatever salad you like, topped with potatoes cooked in duck fat and really lovely crispy duck - all in an orange sauce.

mamajo's picture

very easy and a good combination of flavours, even though we had no walnuts or the oil. definitely will make this again. yummy!

maggiebroon's picture
5

Really yum!

eatables's picture
5

This was superb. My husband would not class duck as a favourite food but declared it was one of the best meals ever! I would suggest a slighter shorter cooking time for the walnuts, mine were a little overcooked, ( my oven can be a little fierce though.)
It was a huge success and certainly will be a favourite for a quick, simple, yet impressive dinner party addition!

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