Roast duck breast with orange, cranberry and walnut salad

serves / 4

Ingredients

1⁄4 cup (60g) brown sugar Zest and juice of 2 oranges Zest and juice of 1 lemon

1 tbsp soy sauce

1⁄2 cup (125ml) chicken-style liquid stock

1⁄3 cup (110g) orange marmalade

4 duck breast fillets

ORANGE, CRANBERRY AND WALNUT SALAD:

2 tbsp red wine vinegar

1⁄4 cup (60ml) olive oil 3 oranges

2 witlof, leaves separated, torn if large

1⁄4 cup chopped dill

1⁄4 cup chopped chives

1⁄4 cup mint leaves, roughly chopped

1⁄4 cup flat-leaf parsley, roughly chopped

1 celery heart, leaves torn

1⁄4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained

1⁄2 cup (50g) walnuts, toasted, chopped

1. Place sugar and 1⁄2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbsp marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.

2. Score the duck skin, season well and place, skin-side down, in a cold frypan. Place the pan over medium-low heat, then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbsp marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes.

3. Add the resting juices from the duck to the sauce and gently reheat.

4. To make orange, cranberry and walnut salad: Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce.