["Warm Duck Breast And Orange Salad | Recipes

Ingredients
Method

Ingredients

- 2 Gressingham's duck breast
- 1 tsp Dried mixed herbs
- 2 Tbs Cranberry sauce
- 2 Tbs Red wine
- 1 tsp Cinnamon
- 2 tsp Olive oil
- 2 Handful Watercress
- 1 Orange
- 75 g Walnuts
- Salt & Pepper to taste

Method

1

Start by preparing the main part of the salad. You’ll need to share the watercress between four shallow bowls and then sprinkle over the walnuts. Peel the orange and slice out the segments with a sharp knife, then arrange on top of each dish.

2

Next, heat a griddle pan over a medium-high heat. Meanwhile, use a very sharp knife to score the skin side of the duck breasts in a diagonal lattice pattern. Sprinkle with a pinch of salt and the mixed herbs, then place in the pan, skin side down and griddle for 10 minutes.

3

Turn the duck breasts over and griddle for another 5-10 minutes depending on how pink you like the meat. Please note, it is perfectly safe to eat pink meat provided the core temperature reaches 75°C. I checked this using a Gressingham thermometer pushed into the centre of the thickest part of the meat. When cooked, lift the duck breasts onto a plate and leave to rest. This allows the heat and moisture to redistribute evenly.

4

Now make the dressing. Whisk or shake together the cranberry sauce, red wine, cinnamon and olive oil with a small pinch of salt, then strain through a sieve.

5

To bring it all together, cut the duck breast into 1-2cm strips and arrange on top of the salad. Drizzle the dressing over the salads and serve immediately.

Comments & Ratings

More Gressingham recipes

	2	Gressingham's Duck Breast
	1 tsp	Dried Mixed Herbs
	2 Tbs	Cranberry Sauce
	2 Tbs	Red Wine
	1 tsp	Cinnamon
	2 tsp	Olive Oil
	2 Handful	Watercress
	1	Orange
	75 g	Walnuts
	0	Salt & Pepper To Taste

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Warm Duck Breast and Orange Salad

Ingredients

Method

1

2

3

4

5

Comments & Ratings