After being inspired by the current season of Masterchef Australia, I got a real craving to make Chinese food the other day. Now that spring is here, I wanted something fresh and light, which made me really want to make a salad with duck breast. Duck breast is filling because it’s quite fatty, so you don’t need much meat per person. This was a delicious salad that will definitely be made on many more occasions!
Preheat the oven to 180°C. Score the skin of the duck breast in a crosshatch pattern, then sprinkle Chinese 5-spice over it. Heat a frying pan until it’s nice and hot, then sear the duck breast skin-side down over high heat for 3-4 minutes to render the fat. Quickly flip the breast over and remove the pan from the heat.
Take an ovenproof dish and add the orange juice, soy sauce, and rice vinegar. Place the duck breast skin-side up in the mixture and put it in the oven for 12 minutes. Then let the breast rest for 10 minutes. Save the sauce.
While the duck is in the oven, separate the chicory leaves and mix together with the other lettuces, the spring onion cut on the diagonal, and the radishes sliced thinly. Segment the orange by cutting off the peel and then cutting out the segments, arrange on top of the salad. Slice the duck breast thinly and spread over the salad. Use a spoon to drizzle the sauce over the salad and serve immediately.
Ingredients
- 300 g duck breast
- 70 g chicory (about 1 pcs)
- 1 handful frisée lettuce
- 1 handful red leaf lettuce
- 1 handful arugula
- 3-4 stalks spring onion
- 6 radishes
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- Juice from 1 orange
- 1 orange for serving
- Chinese 5-spice
Instructions
Preheat the oven to 180°C. Score the skin of the duck breast in a crosshatch pattern, then sprinkle Chinese 5-spice over it. Heat a frying pan until it's nice and hot, then sear the duck breast skin-side down over high heat for 3-4 minutes to render the fat. Quickly flip the breast over and remove the pan from the heat.
Take an ovenproof dish and add the orange juice, soy sauce, and rice vinegar. Place the duck breast skin-side up in the mixture and put it in the oven for 12 minutes. Then let the breast rest for 10 minutes. Save the sauce.
While the duck is in the oven, separate the chicory leaves and mix together with the other lettuces, the spring onion cut on the diagonal, and the radishes sliced thinly. Segment the orange by cutting off the peel and then cutting out the segments, arrange on top of the salad. Slice the duck breast thinly and spread over the salad. Use a spoon to drizzle the sauce over the salad and serve immediately.
Notes
Duck breast is filling due to its fat content, so 300 g is enough for 2 people.
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