Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Warm duck salad
This substantial salad with duck, orange, beetroot and baby leaves makes a special starter or interesting main course
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Ready in 45 minutes
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Cooking time 35 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 6 duck breasts
- 2 oranges, halved and thinly sliced
- 120g bistro salad
- 150g young leaf salad
- 400g cocktail beetroot, halved
For the dressing
- 2 tbsp reduced salt soy sauce
- 2 tbsp clear honey
- 4 tbsp olive oil
- 2 cloves garlic, peeled and crushed
- 1 tbsp balsamic vinegar
Method
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1
Preheat the oven to 200ºC/fan 180ºC/gas mark 6 and place a baking tray in the oven to warm. Cook 3 duck breasts in a large non-stick frying pan, skin side down, over a medium heat for 5 minutes until crisp. Turn over and cook for a further 2 minutes. Remove, cover with foil and set aside while you pan-fry the remaining duck breasts.
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2
Transfer all 6 duck breasts to the warmed baking tray and cook in the oven for 15 minutes. Leave to rest for 5-10 minutes before slicing. Meanwhile, put the orange slices into the pan with the remaining duck fat. Cook for 2 minutes each side until golden, then set aside. Toss together the salad leaves, beetroot and orange slices.
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3
Mix together the soy sauce, honey, olive oil, garlic and balsalmic. Serve the duck with the salad and drizzle over the dressing.
