Duck, Beetroot and Orange Salad

Method

1. 1. Preheat the oven to 220˚C/420°F/Gas Mark 6. Place the duck in a large bowl and pour over boiling water. Pat dry with kitchen paper and transfer to a roasting tin. This method creates crispy skin.
2. 2. Sprinkle all over generously with sea salt and place in the oven to cook for 1 hour and 20 minutes depending on the size of the bird or until the skin is crispy and duck meat is tender.
3. 3. 10 minutes before the end of the cooking time, mix together the honey and 5 spice in a small sauce pan and place over a medium heat until it's runny. Brush this over the duck and place back in the oven for a couple of minutes. When cooked remove and cut into individual portions.
4. 4. Toss the beetroot in a roasting tray with a few glugs of olive oil and sprinkle with sea salt. Place in the oven to roast for 40 minutes or so until they are tender when pierced with a fork. Remove from the oven and when cool enough to handle, peel and cut into eights.
5. 5. Segment the orange saving the leftover juice. Whisk the juice with the ingredients for the dressing in a bowl and season to taste. Pour over the mixed leaves in a bowl and toss until coated.
6. 6. Arrange the salad in bowls and top with orange segments, beetroot and the duck.

• Autumn
• Light Meals & Salads
• Main Meals

Ingredients

• US
• METRIC

You'll Need