Roast Duck Breast with Orange, Cranberry and Praline Salad
Based on a recipe from delicious.com.au
Serves 4
¼ cup brown sugar
Water
Zest and juice of 2 oranges
Zest and juice of 1 lemon
1 tablespoon tamari sauce
½ cup chicken stock
1/3 cup orange marmalade
4 duck breast fillets
ORANGE, CRANBERRY AND WALNUT SALAD:
2 tablespoons red wine vinegar
1/4 cup olive oil
3 oranges
2 heads Romaine lettuce, leaves separated and torn into bite-size pieces
¼ cup dill, chopped
¼ cup chives, chopped
¼ cup flat-leaf parsley, roughly chopped
1 head celery, only the inner stalks and leaves chopped
¼ cup dried cranberries, soaked in boiling water for 10 minutes, drained
½ cup pralines, chopped
¼ cup mint leaves, roughly chopped
Step by Step Instructions
Step 1
Place sugar and ½ cup water in a saucepan over low heat and simmer until sugar dissolves.
Step 2
Add zests, juice, tamari, stock and 2 tablespoons marmalade. Return to a boil and then reduce heat to low. Simmer for 2-3 minutes until syrupy, then set aside.
Step 3
Score the duck skin on the diagonal, every ¼ inch, creating a diamond pattern, season well and place, skin-side down, in a cold frying pan.
Step 4
Cook over a medium heat for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tablespoons marmalade.
Step 5
Bake for 5 minutes at 350Funtil desired doneness is reached. For medium-rare about 145F. Rest for 3 minutes. Add juices from the roasting pan to the sauce and gently reheat.
Step 6
To make the salad, whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve over the salad topped with the sauce.
