Smoked Duck and Orange Salad Recipe

15 Mar

This is an absolutely stunning starter for a dinner party, and is a doddle to make, as there’s barely any preparation needed.

Smoked duck breast

Photo by acme

We bought our smoked duck fillet from Le Marche du Quartier, in Borough Market, as well as our salad leaves from Paul Crane’s stall. We used blood oranges from our Abel & Cole organic fruit and vegetable delivery box. The dressing is piquant but not overpowering, and your guests will be very impressed with the elegant presentation! For a vegetarian version, I used sliced pears instead of duck, with the dressing adding the savoury twist.


Serves 4


1 smoked duck fillet
2 – 3 oranges
mixed salad leaves – rocket, spinach etc.


Juice of one orange (approx 4 tbsp)
Juice of 2 lemons (approx 4 tbsp)
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
pinch Maldon salt
pinch freshly ground pepper

To prepare the salad, wash the salad leaves and pat dry. Arrange a handful of leaves on each plate.

Thinly slice the smoked duck fillet on a diagonal, leave the layer of fat on.

Peel the oranges with a knife, so there isn’t any white pith left on the flesh. Slice into segments. Arrange on top of the salad leaves.

Then, make the dressing. If you have an empty jam jar, combine all ingredients in, screw the lid on tightly and shake vigorously.

Just before serving, heat a frying pan or griddle pan, and gently warm the duck slices, 1 minute on each side is sufficient.

Arrange duck slices on top of the salad leaves and orange segments, and drizzle the dressing over it all.


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