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    Duck Breast Salad with Ginger Marmalade Dressing

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    Duck Breast Salad with Ginger Marmalade Dressing

    Serves: 10


    • For the dressing
    • 3tbsp Waitrose Ginger Marmalade
    • 50ml Waitrose Light Soya Sauce
    • 75ml Waitrose Toasted Sesame Oil
    • 1tbsp Waitrose Red Wine Vinegar
    • 8 large duck breast fillets
    • 2 x 150g packs Waitrose Trimmed Mangetout
    • 375g broccoli, cut into mini florets
    • 1 x 300g pack Waitrose Ready to Cook Baton Carrots
    • 2 x 250g packs Waitrose Dwarf Corn, halved lengthways
    • 1 x 300g bag Waitrose Bean Sprouts
    • 1 red chilli, deseeded and finely chopped
    • Toasted sesame seeds, to garnish
    • For the marinade
    • 30ml Waitrose Ginger Marmalade
    • 50ml Waitrose Light Soya Sauce
    • 50ml Waitrose Toasted Sesame Oil
    • 15ml lime juice
    • 2cm fresh root ginger, peeled and grated For the dressing


    1. Blend the marinade ingredients together in a large jug. Blend the dressing ingredients together in a bowl and chill until required.
    2. Remove the skin and tendon from the duck breasts, reserving the skin to garnish. Place the breasts in a large freezer bag and pour in the marinade. Expel the air from the bag, then seal it and massage the marinade into the meat. Refrigerate for at least 2 hours.
    3. Preheat the oven to 200°C, gas mark 6. Place the reserved duck skin in a baking tin and cook, pouring off the liquid fat occasionally, for about 25 minutes until crisp. Cool, then dice into small pieces. Store in an airtight container until ready for use.
    4. Bring a large pan of lightly salted water to the boil and cook the mangetout, broccoli and carrots for about 1½ minutes until al dente. Refresh in ice-cold water, then drain. Heat a little oil in a pan until hot. Add the dwarf corn and soften quickly in the hot oil.
    5. Preheat a griddle plate or large frying pan. Remove the duck from the marinade (reserve the juices) and pat dry with kitchen paper. When the griddle or pan is really hot, grease it and arrange some of the duck breasts on it (you will need to cook them in batches). Cook for 8 minutes on either side if you like your duck pink; 10 minutes each side if you prefer it well done. Transfer to a wire rack placed over a tray to catch any drips and leave until cold. Refrigerate until ready to serve.
    6. Pour the reserved marinade into a pan and boil for 2 minutes. Cool, add to the dressing and blend.
    7. To serve, combine the vegetables with the bean sprouts and toss in some of the dressing. Arrange on a large platter. Slice the duck and arrange over the vegetables. Pour the remaining dressing over the top and garnish with the chopped duck skin, chilli and toasted sesame seeds.

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