Warm Duck and Orange Salad Recipe

Name: Warm Duck and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck breast; 1 carrot; 50 g cabbage; 4 oyster mushrooms; 1 spring onion; 2 asparagus; 2 sweetcorn (baby); 50 g celeriac; 12 lime (juice); 1 orange; 1 teaspoon honey; 12 habanero pepper; 1 stalk lemongrass; 1 garlic clove, minced; 10 mint leaves; 10 basil leaves; 1 teaspoon Chinese five spice powder; 1 tablespoon Thai fish sauce; 1 tablespoon olive oil

Servings: persons

1 duck breast
1 carrot
50 g cabbage
4 oyster mushrooms
1 spring onion
2 asparagus
2 sweetcorn (baby)
50 g celeriac
12 lime (juice)
1 orange
1 teaspoon honey
12 habanero pepper
1 stalk lemongrass
1 garlic clove, minced
10 mint leaves
10 basil leaves
1 teaspoon Chinese five spice powder
1 tablespoon Thai fish sauce
1 tablespoon olive oil

1
1.Dust the Duck Breast with Chinese 5 Spice and some extra Salt on the Skin side for extra crispiness.
2
2.Steam the Vegetables for about 8-10 minutes.
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3.
4
Into a bowl tear the Leaves of the Mint and Basil.
5
4.Once the Vegetables are done add them to the bowl, as well as the Orange Segments and toss together with the dressing.
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5.
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Place the Duck Breast skin side down into a dry pan and turn the heat to medium hot.
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6.
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Leave for 7 minutes then turn over for another 3 minutes.
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7.
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Let the Duck Breast rest for 5 minutes before slicing thinly and fanning out over the dressed vegetables.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 duck breast, 1 carrot, 50 g cabbage, 4 oyster mushrooms, and more.

Yes, Warm Duck and Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Duck and Orange Salad

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