Salad with Duck Breast and Orange Dressing
Ingredients
- Ingredients
- 1 large duck leg (about 350 grams)
- salt
- peppers
- 1 Tbsp vegetable oil
- 2 Oranges
- 0.333 small Lollo rossa
- 3 leaves Radicchio
- 1 handful lamb's lettuce
- For Vinaigrette
- 4 Tbsps Vinegar
- 2 Tbsps vegetable oil
- salt
- peppers
Preparation steps
Rinse duck breast and score skin in diamond pattern. Season with salt, pepper and drizzle with oil. Heat oil in a pan and cook duck breast, skin side down, for about 3 minutes on high heat. Turn over and cook on another side for 3 minutes. Place duck, skin side up, in an ovenproof dish and bake in preheated oven at 180°C (approximately 350°F) for 40 minutes.
Rinse salad greens and spin dry. Peel oranges with a sharp knife, removing as much pith as possible. Cut out orange segments. Squeeze juice from remaining fruit. Combine juice and orange segments with remaining vinaigrette ingredients and season with salt and pepper. Arrange salad greens on 4 plates decoratively. Remove duck breast from oven, slice thinly and top salad with duck slices. Drizzle with vinaigrette and serve.
