French · Dinner
Duck Breast Salad with Orange
Seared duck breast sliced over peppery arugula with orange segments, shaved fennel and a red wine and orange pan sauce. The duck is cooked skin-side down until the fat renders and the skin turns deep bronze, rested, then fanned across the salad with toasted hazelnuts and a light vinaigrette.
$8
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
481Calories
33.4gProtein
26.8gFat
22.1gCarbs
13.2gSugar
4.6gFiber
432mgSodium
163mgChol
7.9gSat Fat
790mgPotassium
110mgCalcium
3.6mgIron
1.1mcgVitamin B12
58mgVitamin C
gluten-free
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern, then season both sides with salt and black pepper. Segment the orange and slice the shallot thinly.
2
Sear
Place duck skin-side down in a cold heavy skillet over medium-low heat; cook undisturbed 8 to 10 minutes until the skin turns deep golden and crisp.
3
Sear
Flip the duck and sear the flesh side over medium heat 3 to 4 minutes until an instant-read thermometer reads 130–135°F for medium-rare.
4
Rest
Let the duck rest on a board for 5 minutes so the juices settle back into the meat.
5
Deglaze
Pour off all but 1 tablespoon of fat, add red wine and orange juice to the skillet, and simmer over medium heat 2 to 3 minutes until slightly thickened. Stir in honey.
6
Toss
In a bowl, toss the arugula, shaved fennel and shallot with olive oil and red wine vinegar until evenly coated. Mound on a plate and tuck orange segments among the leaves.
7
Plate
Slice the duck breast on a diagonal and fan over the salad. Drizzle with warm pan sauce, scatter toasted hazelnuts on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin scored
- 22 small orange, segmented
- 3 oz86g arugula
- 11 fennel bulb
- 2 tbsp2 tbsp red wine vinegar
- 22 small shallot
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp hazelnuts, toasted
- 4 tbsp4 tbsp dry red wine
- 4 tbsp4 tbsp fresh orange juice
- 1 tsp1 tsp honey
- salt, to taste
- black pepper, to taste
