Grilled Duck Breast, Orange & Fennel Salad

Duck is a rich source of zinc and selenium which helps in cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. Not only is duck healthy for you, but it also has a robust flavor and succulent texture, making it the perfect combination of nutrition and rich taste.

    This combination does not exist.

    Walnuts 15.0 grams


    Kalamata Olives 25.0 grams

    Kalamata Olives

    Rocket leaves 35.0 grams

    Rocket leaves

    Red Radish 25.0 grams

    Red Radish

    Fennel 65.0 grams


    Orange 1.0 grams


    Pomegranate   Seeds 15.0 grams

    Pomegranate Seeds

    Balsamic Dressing by Let's Cook 10.0 ml

    Balsamic Dressing by Let's Cook

    Asian Style Spice Rub by Let's Cook 3.5 grams

    Asian Style Spice Rub by Let's Cook

    Duck Breast 160.0 grams

    Duck Breast

    • Time : 40.0 mins
    • |
    • Calories: 449.0 kcal
    • |
    • Protein : 21.0 g
    • |
    • Fat : 30.0 g
    • |
    • Carb. : 27.0 g
    Mise en Place
    Leave the duck out of the fridge for at least 20-30 minutes prior to cooking, so that it comes to room temperature.

    Prepare the ingredients as follows:

    Duck Breast: lightly score the skin i.e. make shallow crisscross cuts.
    Fennel; wash, dry, cut out the fronds (keep them) and slice the bulb as thinly as you can.
    Orange, Valencia; 2 oranges; grate the zest, cut away the pith (white fibrous part), slice the orange into rounds. 1 orange; cut in half and squeeze out the juice.
    Red Radish; wash, dry and slice thin
    Walnuts; chop
    Rocket leaves; wash and dry.
    Cook the Duck
    Season duck breasts (salt, and Asian style spice rub provided) and then place them skin side down on a non-stick pan. After 5-6 minutes, the fat should render out. The fat should bubble away gently, if it doesn’t adjust the heat accordingly. The fat should be rendered and the breast cooked to rare in about 20 minutes. Drain out the fat (keep it you like duck fat roasted vegetables).

    Increase the heat, let the duck breast cook for another minute so the skin crisps up then flip the duck breast and cook for a minute or 2 depending on you, how you like it done. Then set it aside to rest for 5 minutes before slicing it.
    Make the Salad
    The salad dressing is made by whisking together; the orange juice, balsamic vinegar, olive oil and mustard. Combine all the salad ingredients in a salad bowl (fennel, orange, radish, walnuts, olives and rocket leaves). Lightly dress the salad, place the sliced duck breast of top. Pour some more dressing over the duck breast. Garnish with the fennel fronds and pomegranate seeds before serving.