May ~ warm duck & orange salad
3 large oranges
175ml fresh orange juice
1 tablespoon honey
2 teaspoons Dijon mustard
175ml extra virgin olive oil
4 large (about 1kg) duck breast fillets, skin on, excess fat trimmed
2 tablespoons olive oil
1 teaspoon Chinese five spice
2 bunches watercress, sprigs picked, washed, dried
145g (1 cup) dry roasted hazelnuts, coarsely chopped
Use a zester to remove the rind from 1 orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips).
Place the oranges on a clean work surface. Use a sharp knife to trim the orange bases and tops so they sit flat. Cut down the sides to remove the rind and white pith. Hold the oranges over a large bowl to catch any juice and cut along either side of the white membrane to remove segments. Place the segments in the bowl. Cover with plastic wrap and place in the fridge.
Combine orange rind, orange juice, honey, mustard and extra virgin olive oil in a small bowl. Season with salt and pepper.
Use a sharp knife to score the skin of each duck breast at 2cm intervals. Combine the olive oil and Chinese five spice in a small bowl. Rub the duck with the Chinese five spice mixture. Season with salt and pepper.
Preheat oven to 180°C, 350°F, Gas 4. Heat a large heavy-based frying pan over high heat. Add half the duck, skin-side down, and cook for 4 minutes or until browned. Turn and cook for a further 3 minutes. Transfer to a large baking tray. Repeat with the remaining duck. Bake in oven for 8 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
Add the watercress, hazelnut and half the dressing to the orange segments and toss to combine. Divide three-quarters of the watercress mixture among serving plates and top with the duck. Top with the remaining watercress mixture and drizzle over the remaining dressing to serve.