We cooked this while camping in the Dordogne where duck is plentiful and you can buy fabulous fresh walnuts in all the local markets. What a treat!
Wine Suggestion: we can suggest a glass of the walnut liqueur “Liqueur de Noix” for dessert. The Tante Mïon we found from Sarlat was definitely artisanale, but had great character and smoothness. A holiday treat.
Duck & Orange Salad – serves 2
- 2 x 150g duck breast fillets with skin on
- 1 baguette
- 15g shelled unsalted walnuts, chopped
- 3 oranges or blood oranges
- 30g watercress
Score the duck skin with a sharp knife, then rub all over with sea salt and black pepper. Place the duck breasts skin side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes or until the skin is dark golden, then turn over and cook for another 5 minutes (or longer if that’s your preference). Remove to a board to rest but leave the pan on the heat.
Slice 10 thin slices of baguette. Put the slices of bread into the hot pan with the walnuts and toast in the duck fat until golden, then remove and arrange the toasts on a serving plate.
Meanwhile, top and tail the oranges, cut away the peal, then slice finely into rounds (remove any pips as you go).
Finely slice the duck and put the slices on top of the little toasts. Scatter any extra duck and the oranges around, then dress the watercress with any resting juices on the board and sprinkle over. Scatter over the toasted walnuts, season, and serve.
(Original recipe from Jamie Oliver’s ‘5 Ingredients’, Michael Joseph, 2017)