Warm duck salad with walnut & orange dressing

Warm duck salad with walnut & orange dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
742
protein
34g
carbs
40g
fat
51g
saturates
10g
fibre
6g
sugar
18g
salt
0.54g

Ingredients

  • 4 duck breasts
  • 4 medium potatoes, peeled and diced
  • 16 walnuts halves
  • 250g vaccum-packed beetroot (with vinegar)
  • 100g bag watercress, large stems removed
  • 4 spring onions, thinly sliced
  • 1 head chicory, separated into leaves, the core sliced
  • 3 small oranges, peeled and sliced

For the dressing

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, March 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

Really yum!

eatables's picture
  • 1
  • 2
  • 3
  • 4
  • 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!

Questions

Tips