Name: Duck salad with orange and galliano sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 duck breasts (trimmed of excess fat); 1/4 cup butter; 1/2 cup sugar; 1 orange, juice of; 1/2 lemon, juice of; 5 tablespoon galliano vanilla; 2 oranges, peeled, flesh cut into segments; 4 rashers flat pancetta (or streaky bacon), cut into thin slices; 3 granny smith apples, peeled, cored and cut into 8 segments; 60 millilitre sherry vinegar; 70 gram hazelnuts, roasted, skinned and roughly chopped; 140 gram dates, pitted, sliced; 3 handful watercress, to garnish

Ingredients

2 duck breasts (trimmed of excess fat)

1/4 cup butter

1/2 cup sugar

1 orange, juice of

1/2 lemon, juice of

5 tablespoon galliano vanilla

2 oranges, peeled, flesh cut into segments

4 rashers flat pancetta (or streaky bacon), cut into thin slices

3 granny smith apples, peeled, cored and cut into 8 segments

60 millilitre sherry vinegar

70 gram hazelnuts, roasted, skinned and roughly chopped

140 gram dates, pitted, sliced

3 handful watercress, to garnish

Method

1.Preheat oven to 180°C. Score duck skin in a criss-cross pattern, nearly to the flesh, and season with salt and pepper.

2.Heat a non-stick frying pan until hot. Turn the heat to low, place the breast skin-side down in the pan (without any oil) and gently fry for 10-12 minutes or until skin is nicely browned. Pour off duck fat and reserve.

3.Transfer breasts to a baking tray and place in preheated oven for 3-4 minutes or until medium rare. Remove and rest for 5-6 minutes.

4.For the sauce, place butter, sugar, orange juice and lemon juice in a saucepan and bring to the boil. Add galliano vanilla and reduce by half. Add orange segments then set aside to cool.

5.Place 2 tablespoons of the reserved duck fat into a frying pan, add pancetta and cook on medium heat until crispy. Transfer to a large metal bowl.

6.Place pan back on heat, add apples and cook for 1-2 minutes on each side or until lightly browned. Add vinegar and cook until vinegar has evaporated. Transfer apples to the metal bowl.

7.Slice duck breasts into thin strips and transfer to the bowl. Add hazelnuts and dates then pour in the galliano sauce and mix well. Transfer to serving plates and garnish with watercress.

You can toast whole hazelnuts in a shallow dish in the oven for about 15 minutes at 170°C. When the skins have blackened and split and the nuts smell toasted, rub the skins off with a coarse cloth and pick out the nuts.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%