Duck & Orange Salad

Pep up your salad with this combination of juicy, tender duck breast and fresh, zesty orange. Perfect for a lighter meal, or for a starter at any dinner party.


  • 1 duck breast, trimmed and scored
  • 2 large handfuls of spinach
  • 2 large handful of mixed leaf lettuce
  • 1/2 an orange, peeled and segmented
  • 4 radishes, sliced
  • 1/2 shallot, sliced
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • Handful of pistachios, chopped


  1. Preheat your oven to 200°C / 180°C Fan / Gas Mark 6. Place a frying pan over a medium heat, then lay the duck breast in skin-side down. Cook for five minutes, until the skin is crisp and browned.
  2. Drain off some of the fat released from the breast, then turn over and cook for a further three minutes until the flesh has browned. Transfer to a roasting dish, and cook in the oven for 10 minutes.
  3. Meanwhile, take all of your salad ingredients apart from the pistachios and combine in a bowl, mixing well.
  4. Remove the duck breast from the oven, slice and place on top of the salad. Finish with a scattering of pistachios.

Lead image: DronG via Getty images.