The vitamin bomb, colourful and delicious for any time of year

Ingredients

• 2 pieces of duck breast

For the salad:  

• 1 orange, in segments
• 100g white grapes, halved. Remove the seeds.
• 50g of roasted pine nuts
• 5-6 large white mushroom heads, thinly sliced
• 1 hand full of frisee lettuce
• 1 hand full of iceberg lettuce
• 4 leaves of radicchio
• 4 large radish, sliced
• Herb

For the dressing:

• 4 tablespoons of balsamic vinegar
• some orange zest
• Juice from ½ an orange
• 1 tablespoon of honey
• 4 tablespoons of grape seed oil
• salt and pepper

Preparation

1. Wash the salad in cold water and tear into bite-size pieces. Allow to dry. Cut the grapes into half and remove the seeds. Divide the orange into segments.
2. Fry the pine nuts in a drop of oil until light brown in colour. Slice the radishes and mushrooms.

Dressing:

1. Mix the balsamic vinegar, orange juice and grape seed oil with some salt and pepper to taste. Mix well.

The duck breast:

1. Wash the duck and then remove the fat, leaving a thin layer and score the remaining layer of fat. Add salt and pepper and fry in frying grease or butter on each side for 2 or 3 mins.
2. Place in a pre-heated oven for 5-6 mins. at 160°C. Thereafter, turn the oven off and leave the duck breast to bake for a further 2-3 mins.
3. Test and do not over cook. The duck must remain soft to the touch and dark pink in colour.
4. To complete the dish, pour a little orange juice over the duck breast while still hot, this should give the meat a slight glaciered look and taste.

 

Serving suggestion

• Place the marinated salad, grapes, orange segments and mushroom slices on a large starter plate.
• Top the dish with some pine nut and radish slices and place the thinly sliced duck breast on top.
• Serve while the duck breast is still warm with a crispy seed loaf and fresh butter.