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Ingredients
- 2 duck breasts
- Sea salt
- Freshly ground white pepper
- Vegetable oil
- 60ml sherry vinegar
- 100ml extra virgin olive oil
- 1/2 tsp grated orange rind
- 50g curly endive, washed
- 1 witlof, trimmed
- 1 handful watercress, picked and washed
- 1 handful rocket, picked and washed
- 1 large orange, segmented
Method
Preheat oven to 180C. Season duck breasts. Heat ovenproof frypan with a dash of oil and brown duck breasts on both sides. Place skin side down, transfer to the oven and cook for 10 minutes. Remove and leave to rest in a warm place for 15 minutes. Whisk the vinegar, olive oil and orange rind and season to make the vinaigrette. Toss watercress, rocket and orange segments and dress with vinaigrette. Thinly slice duck breast and add to salad. Divide between four plates and serve.
