Duck Salad with Grilled Orange and Courgette Ribbons

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Duck-salad-Shaw-1

Duck Salad with Grilled Orange and Courgette Ribbons

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The other day, I was trawling the supermarket aisles and I picked up some duck. I don’t often eat duck, but after eating this salad I’m hooked.

Similarly to chicken, try to choose free range or organic duck breasts when shopping.

I have paired this dish with some grilled orange which gives it a nice smoky flavour and complements the duck well.

The salad is a combination of courgette ribbons with tomatoes and spring onions. Courgette ribbons are so easy to make and can be a great alternative to noodles or pasta sheets with other dishes.

This dish will keep until the next day so make sure you make extra! I hope you enjoy it!


Serves 2 Ready in 270 minutes Good For

Directions

  1. Firstly marinate your duck breasts: zest both of the oranges and rub the duck breasts in the orange zest and cinnamon. Grind salt over them and leave to the side. Ideally you would want to leave them overnight or for a few hours in the fridge to absorb the juices.
  2. Heat a pan to a medium -high heat. Place each breast skin side down and let this cook for 15-20 minutes (depending on how rare you like your meat) rotating every 5 minutes or so until it is cooked evenly.
  3. Cut the orange into cm slices and heat a griddle pan with 1 tbsp of coconut oil, grill the oranges for a few minutes on each side until grill marks appear then leave to the side.
  4. Halve the cherry tomatoes and thinly slice the spring onion. Using  a peeler, peel the courgette into ribbon and place in a bowl with the tomatoes and spring onion.
  5. Whisk the mustard, oil and vinegar together with a pinch of salt to make the dressing and poor this over the salad.
  6. Plate everything together and enjoy this delicious dish.
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