Easiest Way to Make Yummy Duck and segmented orange salad

Duck and segmented orange salad. The orange gave it that mild tangy taste which goes very well with duck. If you've ever spotted those packets of pre-cooked duck in the supermarket, this is the salad to make use of them. Crisped up in the oven and shredded, the duck makes the perfect ingredient for a sophisticated salad using orange segments and seasonal leaves.

Slice duck breasts and add any juices to the dressing, and check seasoning. Toss watercress, rocket and orange segments and dress with vinaigrette. Thinly slice duck breast and add to salad. You can Have Duck and segmented orange salad using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Duck and segmented orange salad

1. What You needis of duck breast.
2. What You needis of lettuce.
3. Lets Go Prepare of cabbage.
4. Lets Go Prepare of orange.
5. What You needis of oil.
6. What You needis of vinegar.

Divide between four plates and serve. A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper, from BBC Good Food. Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. In a large bowl mix the shredded Duck, spring onions, salad leaves, fresh mint leaves, coriander and the orange slices.

Duck and segmented orange salad instructions

1. Pan fry the duck breast skin side down then place in the oven at 190 for about 5 minutes this will give you a nice pink breast.
2. Lightly shred the cabbage chopping it finely then blanch it for about 40 seconds in boiler water then refresh it in ice water to stop it cooking..
3. Take the lettuce and finely dice that into even ribbons that will be served raw for a nice texture..
4. Segment an orange by removing all the skin the take away the segments. Slice the duck into thin strips this will make it easier to work with..
5. Make a duck dressing using fresh juice from the orange some oil and vinegar this will dress the finally plated dish..

With killer croutons & toasted walnuts. Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around. Dress the watercress with any resting juices on the board, then sprinkle over. Slice the duck fillets and add to the juice mixture. Meanwhile, cut the pepper into slices; cut each baby corn in half down the centre; do the same to the mangetout.