Member recipe

Duck & Asparagus Salad with Marmalade Dressing

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Cooking time

Prep: 5 minutes Cook: 20 minutes

Skill level

More effort


Serves 2

The perfect way to use our wonderful, in-season British asparagus. This salad makes for the most delicious lunch, or indeed starter.

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  • 2 duck breasts, about 300-350g in total
  • 1 tbsp olive oil
  • Good knob of salted butter
  • Maldon salt and black pepper to season the breasts
  • 10-12 asparagus spears, tailed
  • 1 small packet mange tout or sugar snap peas
  • 1 bag mixed salad leaves

For the dressing:

  • I heaped tsp marmalade
  • 1 1/2 tsp extra virgin olive oil
  • 1 1/2 tsp balsamic vinegar
  • Pinch Maldon salt
  • Good grinding black pepper
  • 1 tsp Dijon mustard
  • 2 spring onions, finely chopped
  • 2 tbsp parsley, finely chopped
  • 2 tbsp freshly squeezed orange juice


  1. Pop the dressing ingredients into a jam jar or similar and shake well to combine. Set aside.

  2. Score the duck breasts on the skin side- about 4 slices on each breast will do, and then salt and pepper the skin on the breasts.

  3. Heat the oil and butter in a frying pan until frothy. Place skin side down in the hot oil and butter. Give four minutes on the skin side, then flip over and give the other side four minutes too.

  4. Once done, remove from the pan and place in a small roasting tin, skin side up, and pop into the preheated oven for 8 minutes.

  5. When the duck is done, remove from the oven and set aside to rest for 3-4 minutes. While the duck is resting, pop the asparagus and mange tout on to steam. You really only need one minute of fast steam. Please: nothing more. Remove, and set aside.

  6. Slice the duck breasts into small slices. Arrange the leaves on a platter. Dot the duck slices among the leaves.

  7. Mix the asparagus and mange tout with the dressing, and arrange these on top of the leaves and the duck, and drizzle the remaining dressing over the salad. Serve immediately.

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