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
Ingredients
- 2 Gressingham duck breasts
- 1 orange
- 1 corn on the cob
- 50g pine nuts, toasted
- 100g dandelion leaves
- 1 handful coriander leaves
Method
- 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.
- 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.
- 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.
- 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.
- 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.
Become part of the free Gressingham Supper Club and receive fantastic offers, recipe inspiration and cooking tips straight to your inbox.
