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Duck and orange salad
Ingredients 2 duck breasts (skin on) Trim any fat from duck breasts and rub 2 tsp of the mustard into flesh side. Season with salt and pepper. Heat a frying pan over a medium heat and fry duck in a little olive oil, skin side down, for 3 minutes, or until golden and crisp. Turn and cook for another 3 minutes. Allow to rest for 15 minutes. Meanwhile, whisk remaining mustard with vinegar and 4 tbsp olive oil until smooth. Pare peel and pith from oranges and cut into segments. Slice duck thinly and place in a bowl with orange and chicory. Pour over dressing and toss. Add watercress just before serving. |
