1 large duck breast
Extra virgin olive oil
Sea salt & cracked pepper
2 oranges, peeled, segmented (reserve juice)
50g mixed salad leaves (watercress, rocket, beetroot leaves)
1/4 fresh fennel, sliced thinly + sprigs for garnish
20g of butter
60g raw cashews
Honey Soy Dressing
1 teaspoon light soy sauce
60ml grapeseed oil
1 teaspoon honey
1 teaspoon ginger, crushed
2 teaspoon tamarind puree*(store bought)
60ml reserved orange juice
- For the honey soy dressing, combine all the ingredients and season to taste.
- For the toasted cashews, in a pan over medium heat add butter and cashews and toast until golden, stirring often. Remove from heat and drain cashews on paper towel until ready to serve. You can add a little salt if desired.
- Prepare all salad ingredients and place salad leaves in a bowl of iced cold water. Drain on paper towel before serving.
- Pre-heat oven 200°C (390°F) fan-forced. Pat duck skin dry and sprinkle 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), season the underside whilst skin is rendering. Turn duck over to seal the other side for 2-3 minutes.
- Place duck breasts on a baking tray and cook for about 8-10 minutes or until cooked to your liking, (the breast should be just bouncy to touch). Remove from the oven and allow the duck breast to rest for 4-5 minutes to retain the juices. Slice duck on an angle ready to serve, (you will need about 5 slices per serve).
Decoratively place mixed salad leaves and 6 fennel slices per plate in a line down the middle of each plate. Arrange 5 duck slices throughout the salad on each plate and place orange segments through the leaves. Drizzle some dressing over the top and garnish with cashews and fennel sprigs and serve. Remaining dressing can be placed on the table if required.
*Tamarind puree can be found in the Asian section of all supermarkets.