This Duck and Orange Salad is quite an impressive dish and definitely will win you the title of Master Chef with it’s exceptional flavor palette and elevated serving style. Roasted duck breasts in a orange sauce with toasted baguette slices and giant orange rounds topped with walnuts and sprinkles of dressed spinach. No one will ever guess that you’re an amateur home cook! Now, you’re a chef!
To make Duck and Orange Salad, you will need the following ingredients:
Using a sharp knife, score the duck skin. Season duck breast by generously rubbing sea salt and black pepper all over.
In a large non stick frying pan over medium-high heat, place duck breast, skin-side down and sear for about 6 minutes until skin is dark golden. Flip and cook for another 5 minutes until cooked to your preferred doneness.
Remove from heat and transfer to a cutting board to rest.
Return the pan to heat and add baguette slices and walnuts to cook in the duck fat.
Finely slice the rested duck and arrange on the serving plate.
Arrange orange rounds between duck slices.
Arrange the toasted baguettes in between duck slices and oranges on your serving plate.
Gently dress and toss spinach in remaining juices left in the pan and add to the serving plate.
Finely grate or chop the toasted walnuts and sprinkle over the entire salad.
Garnish and season with a little extra salt and pepper and serve.
Turn your kitchen around and elevate your dinner tables with this romantic Duck and Orange Salad for two. This dish is award winning and now you have it right at your fingertips. Get making and let us know when you try it. Tag #cookmerecipes online to share your experience with us!
