I'm back! I've finally gotten used to my new kitchen (namely: not burning things) and now it's time for summer fun! First up is a salad that is sure to impress. Duck works so well in a salad as the slightly fatty meat contrasts so well with the tartness of a dressing, the pepperiness of greens, and the rich saltiness of the goats cheese. Don't be phased by cooking duck; by following some simple rules it's very easy to cook. The name of the game is to render out the fat without making the meat tough: your best weapon here is a stove and oven.
Ingredients (Serves 1 as main)
- 2 handfuls spinach
- 1 duck breast
- 1/4 cup goats feta
- 1 tbsp olive oil
- 2 tbsp orange juice
- 1/4 cup cranberries
- 3 small tomatoes
- 2 inches cucumber
- Salt and pepper
Preheat oven to 180 degrees
Score the skin of the duck in 1/2 in cross pattern, being careful not to cut into the flesh of the duck
Heat a frying pan over low/medium heat
Place the duck in the pan, skin down, and cook for 10-15 minutes or until the fat has rendered out of the skin
Turn over and sear the other side for 1 minute
Transfer to the oven and bake for 8 minutes
Remove from the oven and let rest for 5 minutes.
Cut the cucumber and tomatoes into 1/2cm thick discs
Place the cucumber, crumbled feta, tomatoes and cranberries in a bowl.
In a small container, whisk the olive oil and orange juice with a pinch of salt and pepper
Pour over the salad mix and toss well.
Plate the salad and then top with the slice duck pieces.