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Seared Duck with Orange Salad | DonalSkehan.com
  • winter

Seared Duck with Orange Salad

January 23

This dish works particularly well on a large platter served straight to the table as soon as the duck is sliced- guests can serve themselves and discuss what a fantastic host you are!

  • serves Serves 4
  • time 45mins + marinating

Method

  1. 1. The night before you want to cook your duck, score the skin with a sharp knife in 5 mm intervals. Place in a lipped baking tin. Combine the salt and spices in a pestle and mortar and rub this liberally over the duck skin. Cover and allow to marinate in the fridge overnight or for up to 48 hours.
  2. 2. Prepare your salad. Zest and juice one of the regular oranges into a bowl. Whisk in the olive oil, sherry vinegar, the honey and some seasoning. Use a serrated knife to cut the skin and pith off the remaining orange and do the same with the blood oranges. Slice into 1cm rounds. Shred the sprouts finely and toss in a bowl with the shallots, dressing, orange and blood orange slices, cranberries, most of the hazelnuts (reserving some for later) and radicchio leaves.
  3. 3. Scrape the salt cure off of the duck. Heat a heavy based non-stick or skillet pan over a medium-high heat. Add the oil and place your duck breasts skin side down in the pan and cook for 4-5 mins or until the skin is golden brown and the fat is rendered. Flip over, lower the heat and cook for 10 mins. Set aside on a plate covered to rest for 5 mins.
  4. 4. Slice the duck into 1cm thick slices on a board.
  5. 5. Arrange your salad on a serving plate and top with the sliced duck breast. Finish with a little more salt and pepper and an extra drizzle of olive oil. Top with parsley leaves and the remaining toasted hazelnuts.

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Ingredients

4 skin-on duck breasts

1 heaped tbsp flaky sea salt 

1 tsp fennel seeds, crushed 

1 tsp coriander seeds, crushed 

 

For the salad:

2 large oranges 

1/4 cup olive oil 

1/4 cup sherry vinegar 

2 tsp runny honey 

2 blood oranges 

12oz Brussel sprouts

2 banana shallots, peeled and thinly sliced 

handful dried cranberries 

large handful toasted hazelnuts, roughly chopped 

2 heads of purple or pink radicchio, leaves separated   

A handful parsley leaves or alfalfa shoots  

4 skin-on duck breasts

1 heaped tbsp flaky sea salt 

1 tsp fennel seeds, crushed 

1 tsp coriander seeds, crushed 

 

For the salad:

2 large oranges 

50ml olive oil 

50ml sherry vinegar 

2 tsp runny honey 

2 blood oranges 

350g Brussel sprouts

2 banana shallots, peeled and thinly sliced 

30g dried cranberries 

30g toasted hazelnuts, roughly chopped 

2 heads of purple or pink radicchio, leaves separated   

A handful parsley leaves or alfalfa shoots