Ingredients (serves 2)
2 duck breasts
1 tablespoon extra-virgin olive oil
2 pieces orange rind
1 tablespoon ginger, crushed
¼ cup (60ml) orange juice
2 tablespoons light soy sauce
1 cup (250ml) chicken stock
Sea salt & cracked pepper
120g mixed salad leaves
10 grape tomatoes, halved
1 cucumber, peeled sides
12 black grapes, halved
150g fennel, thinly sliced + fronds for garnish
2 oranges, segmented + juice reserved
Orange & Ginger Dressing
¼ cup (60ml) reserved orange juice
1 tablespoon grapeseed oil or avocado oil
1 teaspoon balsamic vinegar
1 teaspoon ginger, crushed
1 teaspoon honey
- For the marinade, in a bowl add olive oil, orange rind, star anise, ginger, orange juice, soy sauce, and chicken stock. Add duck breast to the marinade, cover with plastic wrap and refrigerate for 3 hours or overnight.
- For salad dressing, whisk all ingredients together, season to taste, set aside.
- For the salad prep all ingredients and set aside.
- Preheat oven to 200°C (390°F). Pat duck breasts dry with paper towel, score skin and season with salt. Place duck breast, skin-side down in a cold pan (no oil) over medium-high heat for 4-5 minutes, (this will render the fat on the duck breast). Turn duck over, season with salt and pepper and seal the other side 2-3 minutes then place on baking tray and cook for about 10 -12 minutes in the oven, (the breast should be just bouncy to touch on the underside when cooked). Remove from the oven and allow the duck breast to rest 5-6 minutes to retain the juices. Slice duck on an angle ready to serve.
On 2 serving plates arrange the salad the following way, start with the salad leaves in the middle of the plate. Divide and arrange the tomatoes, cucumber, grapes, fennel and orange segments, in around the salad, making sure the different colours are evenly placed. Arrange sliced duck throughout the salad, drizzle a little of the dressing over the duck slices. Garnish with fennel fronds and serve.