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For the dressing

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

Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.8 out of 5.6 ratings

Linda Arthur 1

I have now served this four times because so many of my friends love it and keep asking for it. I love the simplicity and that you can cook the duck and potatoes in advance so that if you have friends over, you don't have to spend too much time in the kitchen. I used baby new potatoes and par-boiled…

JungleGirl

A star rating of 4 out of 5.

So delicious and fresh. Just a couple of adjustments for next time - I’d reduce the orange and increase the amount of walnuts. But definitely the tastiest way to use up the chicory I mistakenly received in my veg box!

JSB58

A star rating of 5 out of 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

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

maggiebroon

A star rating of 5 out of 5.

Really yum!

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