Crispy Duck Salad with Walnuts and Orange Segments

Crispy Duck Salad with walnut and orange segmentsFor the next few months, look forward to a recipe from Linda Hatting’s recently self-published coffee-table cookery book, “Ode to Oranges“. Kerry Pentz of Penzil Advertising in Howick is the graphic designer and all the recipes have been paired to wines by Trevor Gower of ‘Meander Fine Wines‘.
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This beautiful book is available at many of the Meander venues also featured in the book- Hilton Garden Centre; Lazy Lizard; Romesco Olive; Florentines; Old Halliwell; Caversham Mill; Tumbledowns and Granny Mouse.
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This month we are giving you Linda’s “Crispy Duck Salad with Walnuts and Orange Segments” using Deon de Chazal’s “Dargle Duck”.

Deon’s comment on the “Ode of Oranges” Facebook page reads: “Nothing better than Duck and Orange…I’ll be sure to by a book shortly, thanks a million. Every success to you, from Dargle Ducks.”

Crispy Duck Salad with Walnuts and Orange Segments

Linda says: This Duck Salad recipe is mouth-wateringly good; easy to prepare and perfect for any special occasion.

Ingredients:

2 duck breasts (Dargle Duck); 1 orange, peeled and segmented; About 80g salad mix; 2 Tbsp fennel, thinly sliced; 2 Tbsp spring onions, finely chopped; 2 Tbsp walnuts, quartered and toasted; edible flowers to garnish.

Spice Rub:

40ml olive oil; 3 Tbsp sea salt; 4 whole star aniseeds, broken into fine pieces; 10 coriander seeds, crushed (or 1tsp ground coriander); 2 whole cloves, crushed (or 1/2 tsp ground cloves); 1 Tbsp orange zest; 2 Tbsp freshly ground pepper.

Dressing:

2 Tbsp walnut oil (olive oil also fine); 4 tsp red wine vinegar; 1 Tbsp marmalade; 4 sprigs of fresh thyme.

Method:

Score the skin of the duck and spread liberally with the spice and oil rub. Allow to stand for about an hour so that the spice flavours penetrate the duck meat. Grill the duck breast, skin side down for 10 minutes til golden brown. Turn and grill on the other side for another 5 to 6 minutes or until just cooked. Allow to rest for 5 minutes before carving into bite sized pieces and serve slightly warm or at room temperature.

Arrange the salad leaves and sliced fennel on a large platter. Add the orange segments and sliced duck. Sprinkle with walnuts, sprigs of fresh thyme and chopped spring onions. Garnish with edible flowers.

Serve with the salad dressing on the side.

Pair with Neetlingshof Gewürztraminer or Newton Johnson Family Vineyards Pinot Noir.