A simple and succulent salad from ” Cook at Home with Peter Gordon” .
Ingredients
- 4 x 200g boneless duck breasts skin scored to help render the fat
- 2 oranges
- 150-250 g black or green olives 20-30 olives
- 30 ml extra virgin olive oil
- 2 stems celery trimmed and finely sliced
- 2 bunches watercress picked over and tough stems trimmed
Servings:
Instructions
- Preheat the oven to 220 C.
- Lightly season the duck breasts then brown them in a frying pan, skin side down, over a moderate heat until the skin becomes crispish.
- Place in a roasting dish, skin side up with a little of the rendered fat.
- Peel the oranges with a peeler and finely julienne the rind. Add to the duck with the olives and toss well. Roast in the oven for 12 minutes, then remove from the oven and leave to go cold.
- Thinly slice the meat ( discard the skin if you like but i like it) and place in a bowl. Add the olives, the orange rind and the olive oil.
- Remove the pith from the oranges, segment them and discard the pips. Add the orange pieces and the celery to the duck and gently toss together.
- Mix with the watercress just before you are ready to serve.
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