Sliced Poultry Salad
8,0 / 10
ready in 1 hr 5 min.
Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2 and line a baking tray with grease-proof paper.
Score a diamond pattern into the duck skin. Season with salt and ground black pepper and fry skin-side down in a hot pan for around 5 minutes. Turn over and brown the other side, remove from the pan and place on the baking tray. Cook in the oven for 30-35 minutes until cooked but still pink in the middle.
Meanwhile boil the potatoes for around 15 minutes until cooked. Leave to cool, peel and cut into wedges.
Whisk together the orange juice, honey and peanut oil to make a dressing. Season to taste with salt and ground black pepper.
Remove the duck from the oven and leave to cool briefly before slicing widthways. Divide the spinach between plates and arrange the duck, orange segments and potatoes on top. Drizzle the dressing over and serve.