Duck breast salad with orange dressing

Name: Duck breast salad with orange dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 discs (approx. 90 g; à approx. 1.5 cm thick) White bread; 5 TABLESPOONS Olive oil; 1 (approx. 400 g) Duck Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Orange juice; 1-2 TABLESPOONS Wine vinegar; 1 collar Radishes; 2 (100 g each) Bag of salad mix; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 discs (approx. 90 g; à approx. 1.5 cm thick) White bread
5 TABLESPOONS Olive oil
1 (approx. 400 g) Duck Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Orange juice
1-2 TABLESPOONS Wine vinegar
1 collar Radishes
2 (100 g each) Bag of salad mix
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Cut the white bread into cubes and place them on a baking tray lined with baking paper. Sprinkle the bread cubes with 1 tablespoon of oil and season with salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until golden brown
2
Wash the duck breast, dab dry and make a diamond-shaped incision in the skin. Place the duck breast in a pan with the skin side down. Fry for approx. 6 minutes. Then fry for 2-3 minutes on the meat side. Season with salt and pepper. Remove croutons from the oven
3
Slide the oven pan into the oven, place the rack on top. Remove the duck breast from the pan, place it on the grill and roast it at the same temperature for about 12 minutes. Pour the frying fat in the pan with orange juice and vinegar, bring to the boil and pour into a small bowl. Stir in 3 tablespoons of oil, season to taste with salt and pepper
4
Remove duck breast from the oven, wrap in foil and let it rest. Clean, wash and quarter the radishes. Wash salad mix, shake dry, mix with radishes and vinaigrette. Arrange salad with croutons in small bowls. Cut the duck breast into slices and spread on the salad