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Grilled duck breast salad with endive and oranges |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
2 small duck breasts, skinless if possible
2 oranges
75g blueberries or dried cherries
50g) roasted almonds or cashew nuts
4 small to medium chicory (thick-stemmed variety), can be red
and green mix
4 tablespoons extra virgin olive oil
2 tablespoons chopped chives or chervil
Salt and freshly ground black pepper
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Skin the duck breasts
if necessary. Heat a griddle and cook the duck on a
medium-high heat for about 10 minutes, turning halfway
through. I prefer my duck pink in the middle; cook a few
minutes more if you want it cooked through. Set aside to
rest.
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Top and tail the oranges and
remove the skin and pith with a serrated knife, trimming
down the sides. Cut the orange in half around the equator
and slice. Place in a salad bowl along with the
blueberries or cherries and nuts.
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Cut the endive into large
pieces, or leave the leaves whole. Add to the orange
salad, mix well and add the olive oil, chives or chervil
and salt and pepper. Mix briefly and transfer the salad to
serving plates, leaving the dressing in the bowl. Slice
the duck and add it to the dressing, mix briefly, then
scatter it over the salad. Serve straight away with
warm potato salad
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DAILY
DINNERS 
