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Duck and segmented orange salad
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Chef :
Rory Queeley/ Twitter @queeley_roryDuck and segmented orange salad
A small salad great as an appetizer for all occasions a warm duck orange salad
Ingredient
Cooking instructions
* Step 1
Pan fry the duck breast skin side down then place in the oven at 190 for about 5 minutes this will give you a nice pink breast
* Step 2
Lightly shred the cabbage chopping it finely then blanch it for about 40 seconds in boiler water then refresh it in ice water to stop it cooking.
* Step 3
Take the lettuce and finely dice that into even ribbons that will be served raw for a nice texture.
* Step 4
Segment an orange by removing all the skin the take away the segments. Slice the duck into thin strips this will make it easier to work with.
* Step 5
Make a duck dressing using fresh juice from the orange some oil and vinegar this will dress the finally plated dish.
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1. Start Small
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