Recipe Roast duck breast with orange, cranberry and walnut salad : Practical and Delicious

Recipe Roast duck breast with orange, cranberry and walnut salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roast duck breast with orange, cranberry and walnut salad. You are currently reading Recipe Roast duck breast with orange, cranberry and walnut salad : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Roast duck breast with orange, cranberry and walnut salad requires 4, cook 4 and serve 4. Caution: allergy Contains peanuts, tree nuts, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Succulent duck breast rests atop a colourful bed of orange, cranberry and walnut in this French-inspired salad.

Ingredients:

18 Ingredients

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  1/4 cup (60g) brown sugar
  
  
  


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  Zest and juice of 2 oranges
  
  
  


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  Zest and juice of 1 lemon
  
  
  


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  1 tbsp soy sauce
  
  
  


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  1/2 cup (125ml) Massel chicken style liquid stock
  
  
  


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  1/3 cup (110g) orange marmalade
  
  
  


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  4 duck breast fillets
  
  
  



• Orange, cranberry and walnut salad



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  2 tbsp red wine vinegar
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  3 oranges
  
  
  


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  2 witlof, leaves separated, torn if large
  
  
  


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  1/4 cup chopped dill
  
  
  


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  1/4 cup chopped chives
  
  
  


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  1/4 cup mint leaves, roughly chopped
  
  
  


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  1/4 cup flat-leaf parsley, roughly chopped
  
  
  


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  1 celery heart, leaves torn
  
  
  


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  1/4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained
  
  
  


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  1/2 cup (50g) walnuts, toasted, chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place sugar and 1/2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
  
  
  


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  Step 2
  
  
  
  
  Score the duck skin, season well and place, skin-side down, in a cold frypan. Place the pan over medium-low heat, then cook 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 tbs marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes.
  
  
  


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  Step 3
  
  
  
  
  Add the resting juices from the duck to the sauce and gently reheat.
  
  
  


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  Step 4
  
  
  
  
  Make Orange, cranberry & walnut 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 with the salad and sauce.
  
  
  

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