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light-meals

Duck, Beetroot and Orange Salad

Duck & orange...A winning combination.

120 6
Duck, Beetroot and Orange Salad | DonalSkehan.com, Duck & orange...A winning combination.

light-meals

Duck, Beetroot and Orange Salad

Duck & orange...A winning combination.

Wednesday, January 15, 2014

For the salad:

1 whole duck, inards removed and cleaned

Sea salt

3 tbsp of honey

1 tsp of Chinese 5 spice

2 oranges, segmented, plus the leftover juice

6 large beetroot, peeled and cut into wedges

A good handful of mixed salad leaves per person

For the dressing:

1 tbsp of white wine vinegar

1 thumb sized piece of ginger, finely grated

1 small clove of garlic, finely grated

 

Large bowl

Roasting tray

Small saucepan

 

120 mins
Serves 6

When you can get your hands on the best quality oranges, this is the recipe to make them shine! Combine them with warm and sweet, crispy skinned duck, tender and earthy roast beetroot and a ginger dressing and you have a proper meal on your hands. This recipe makes a great Sunday lunch! If you want to learn how to segment an orange, there are plenty of tutorials here.

 

Preheat the oven to 220˚C/420°F/Gas Mark 6. Place the duck in a large bowl and pour over boiling water. Pat dry with kitchen paper and transfer to a roasting tin. This method creates crispy skin.
Sprinkle all over generously with sea salt and place in the oven to cook for 1 hour and 20 minutes depending on the size of the bird or until the skin is crispy and duck meat is tender.
10 minutes before the end of the cooking time, mix together the honey and 5 spice in a small sauce pan and place over a medium heat until it's runny. Brush this over the duck and place back in the oven for a couple of minutes. When cooked remove and cut into individual portions.
Toss the beetroot in a roasting tray with a few glugs of olive oil and sprinkle with sea salt. Place in the oven to roast for 40 minutes or so until they are tender when pierced with a fork. Remove from the oven and when cool enough to handle, peel and cut into eights.
Segment the orange saving the leftover juice. Whisk the juice with the ingredients for the dressing in a bowl and season to taste. Pour over the mixed leaves in a bowl and toss until coated.
Arrange the salad in bowls and top with orange segments, beetroot and the duck.
120 mins
Serves 6

Ingredients

For the salad:

1 whole duck, inards removed and cleaned

Sea salt

3 tbsp of honey

1 tsp of Chinese 5 spice

2 oranges, segmented, plus the leftover juice

6 large beetroot, peeled and cut into wedges

A good handful of mixed salad leaves per person

For the dressing:

1 tbsp of white wine vinegar

1 thumb sized piece of ginger, finely grated

1 small clove of garlic, finely grated

 

You'll Need

Large bowl

Roasting tray

Small saucepan

 

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  • Chilli and Mint

    Great looking recipe Donal. I imagine the flavour combinations there are heavenly. Like the winter walk photos too.