• 6 duck breasts
  • 2 oranges, halved and thinly sliced
  • 120 g bistro salad
  • 150 g young leaf salad
  • 400 g 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


  1. 1

    Preheat the oven to 200ºC, 180ºC, gas 6 and place a baking tray in the oven to warm. In a large non-stick frying pan, cook 3 duck breasts, skin side down, over a medium heat for 5 minutes until crisp, then turn over and cook for a further 2 minutes. Remove, cover with foil and set aside while you pan-fry the remaining duck breasts.

  2. 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.

  3. 3

    Place salad on 6 serving plates. Slice the duck and arrange on the plate. Mix the dressing ingredients together and drizzle over the salad and duck to serve.

Nutritional Details

Each serving provides
  • Energy 2529kj 604kcal 30%
  • Fat 35.0g 50%
  • Saturates 5.7g 29%
  • Sugars 16.5g 18%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

18.2g carbohydrate 3.0g fibre 52.8g protein

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