Duck Breast Salad with Orange & Dandelion

This unusual salad from Great British Chef Adam Stokes is refreshing and colourful on the plate. www.greatbritishchefs.com 

Servings
Serves: 2
Prep
20 mins
Cook
40 mins

Ingredients

  • 2 Gressingham duck breasts
  • 1 orange
  • 1 corn on the cob
  • 50g pine nuts, toasted
  • 100g dandelion leaves
  • 1 handful coriander leaves

Method

  1. Cook the duck breast in a hot dry pan, skin-side down until the skin reaches a deep golden colour. The fat will render out as you cook.
  2. Cook the breasts on the other side for 2 more minutes and then remove from the pan. Leave the duck to rest and cook through. After 15 minutes, allow the breasts to the cool in the fridge.
  3. Using a peeler, remove the skin of an orange, trying to avoid as much of the white pith as possible. Slice the orange into thin strips. Place the orange strips in a pan of water and bring to the boil, and repeat three times to remove any bitter taste.
  4. Use a blowtorch to char the kernels of corn. Alternatively, do this over a naked flame and then slice the kernels off the cob, into small clusters.
  5. Slice the duck into thin slices and season with salt to taste. Place on a plate and before serving, scatter the toasted pine nuts, dandelion, coriander leaves and corn.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.