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8/19/2014 12:00 PM grooming • 0 Comments

Roast Duck Salad with Orange and Mint

Serves 2 as a Main Course Salad


A robust main course of a salad if you’ve ever seen one. This salad has an amazing fragrance and it doesn’t need to be dressed up with anything other than a chunk of bread.


If you’re feeling inventive, try playing with the spices—replace the orange with soy and the cumin for Szechuan peppercorns and you have a whole new dish.


Ingredients for the Duck

  • 2 large duck breasts
  • 3 oranges
  • Bunch of watercress
  • Small bunch of mint
  • Few sprigs of cilantro
  • 4 spring onions


Ingredients for the Spice Paste

  • 1-2 tsp crushed, dried chilies
  • 1 tsp cumin seed
  • The finely grated zest of half an orange
  • 4 tbsp mild olive oil


Ingredients for the Dressing

  • Juice of the roasted orange above
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp of mild honey



1. Set the oven at 400°. Pound the crushed, dried chilies and the cumin seeds into a coarse powder, then stir in a teaspoon of sea salt and the zest of the orange.


2. Pour in enough olive oil (about 3 or 4 tbsp) to produce a thick, loosely spreadable paste. Rub this all over the duck breasts and put them in a roasting tin. Cut one orange in half and tuck in alongside the duck. Roast for 18-20 minutes until the paste has formed a fragrant crust and the flesh inside is rose pink. Leave to rest for five minutes covered with foil.


3. Wash the watercress, mint and coriander leaves, discarding the stalks, shake dry and put in a salad bowl. Slice away the peel from the remaining oranges and slice thinly, then add the slices to the bowl with the sliced spring onions.


4. To make the dressing, discard the oil from the roasting tin. Put the tin over a low heat, take the orange you've tucked beside the duck and squeeze it into the pan, then stir in the olive oil and honey. Continue stirring whilst the juices warm through. Check for salt and pepper and adjust to taste. Cut the duck into thick slices.


5. Pour 4 or 5 tbsps of the pan dressing over the salad in the bowl and toss gently. Divide the salad between two plates and serve with the roast duck, spooning some of the pan juices over the duck.