
Crispy Duck Salad
This Crispy Duck Salad recipe is a healthy and delicious way to enjoy some protein.
Ingredients
- 1 duck breast boned
- 2 oranges
- 4 oz mange tout topped and tailed
- juice of 1 orange
- 1 tsp lemon juice
- 1 tsp wholegrain mustard
- 3 tbsps olive oil
- 1 small head Chinese leaves sliced
- 10 radishes trimmed and quartered
Instructions
- Prick the duck skin thoroughly and roast on a rack in a roasting tin at Mark 6 (200°C) 400°F for 20 minutes, until golden brown. Allow to cool. Remove the skin and crisp under a grill. Slice skin and duck breast.
- Cut peel and bitter white pith from oranges and segment over a bowl to catch any juice.
- Blanch the mange tout in boiling water for 1 minute, drain and plunge into cold water.
- For the dressing, blend orange and lemon juices and any reserved orange juice, mustard and oil and season with freshly ground black pepper.
- Arrange all the salad ingredients in a bowl, top with the duck meat, pour over the dressing and toss well. Sprinkle over the crispy duck skin and serve immediately.
Calories: 223 kcal
Carbohydrates: 14 g
Protein: 13 g
Fat: 13g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 52 mg
Potassium: 412 mg
Fiber: 3 g
Sugar: 11 g
Vitamin A: 561 IU
Vitamin C: 75 mg
Calcium: 57 mg
Iron: 3 mg