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