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Mary Gwynn's warm duck & kale salad with bitter orange dressing
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340g pack 2 Gressingham duck breasts
200g (about 2 small) Seville oranges
1 tbsp clear honey
2 large fresh beetroot, scrubbed and trimmed
1 tbsp olive oil
1 small red onion, thinly sliced into rings
200g kale, stalks removed and leaves coarsely shredded
1 tsp Dijon mustard
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
25g mixed roasted almonds, coarsely chopped
1. Preheat the oven to 220°C, gas mark 7. Prick the duck skin all over with a fork. Grate the zest from 1 orange and squeeze the juice from both oranges. Whisk together 1 tbsp orange juice and half of the grated zest with the honey and brush generously over the duck skin.
2. Cut the beetroot into wedges and toss in the olive oil, then place in a roasting tin with the onion rings. Place the duck breasts on a rack over the roasting tin and cook for 25-30 minutes until the skin is golden and crisp.
3. Remove the duck and leave to rest in a warm place. Pour the remaining orange marinade over the kale, season and using your hands, mix the marinade into the leaves. Add the kale to the roasting tin and return to the oven for 7-8 minutes until the beetroot is tender and the kale beginning to crisp.
4. Whisk together the remaining orange juice, zest, mustard, sherry vinegar and extra virgin olive oil with seasoning and toss the kale and beetroot with it. Slice the warm duck breast and add to the salad. Scatter with the chopped almonds and serve.
Typical values per serving:
This recipe was first published in February 2019.