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ALLERGENS: SESAME, NUTS (WALNUTS)
Ingredients
DUCK BREASTS
2 duck breasts (approximately 340g in total), skin-on
Zest of 1 orange
Juice of 1 orange
1 tbsp tamari sauce
1 tbsp maple syrup
6-7 orange crosswise slices, 0.5cm thick
1 tsp sesame seeds
SALAD BASE
60g rocket (arugula)
60g watercress
1 orange, segmented
10 mint leaves, cut into thin strips (chiffonade)
2 tsp rice vinegar or lime juice
1 tbsp extra virgin olive oil
60g walnuts
1 tsp maple syrup
1/4 sea salt
YUZU TAHINI DRESSING
3 tbsp white tahini paste
2 tbsp olive oil
2 tbsp yuzu ponzu sauce
1 tsp maple syrup
1 tbsp warm water
Instructions
Pat the duck breasts dry and score the skin in a crisscross pattern without cutting into the meat. Prepare the marinade by mixing the orange juice, orange zest, light soy sauce, and maple syrup in a small bowl. Rub the marinade thoroughly over the duck breasts, especially into the scored skin. Place the duck skin-side up in a shallow dish and pour the remaining marinade around the breasts. Ideally, the skin should remain just above the surface of the liquid to allow it to dry slightly for better crisping. Refrigerate for 1 to 4 hours. Remove from the fridge 20–30 minutes before cooking.
Preheat the oven to 180°C using the grill/fan setting. Place the oven rack in the upper-middle position. Toss the walnuts with sea salt, spread on a parchment-lined tray, and roast for 8–10 minutes, stirring halfway through. Let cool.
Slice one orange into six thick slice and lay them in an even layer in the roasting tray to form the base for the duck.
To prepare the orange wedges, slice off the top and bottom of the orange, then carefully cut away the peel and white pith by following the curve of the fruit. Segment the orange by cutting between the membranes to release clean wedges.
Lay the duck breasts skin-side up, on top of the orange slices. Roast it in the preheated oven for 10–12 minutes, or until the skin is golden and the internal temperature reaches approximately 65°C. Use a kitchen thermometer to check the internal temperature at the thickest part of the breast for accuracy. If more crisping is needed, finish with 1–2 minutes under the grill only (no fan), watching closely.
Remove from the oven and let the duck rest for 5–7 minutes before slicing thinly.
Whisk together tahini, olive oil, yuzu ponzu, and maple syrup. Add warm water gradually to help emulsify the dressing and adjust to a pourable consistency.
Arrange rocket, watercress, and peppery greens on a serving platter. Scatter orange segments, fresh mint leaves, sliced duck, and roasted walnuts over the greens.
Drizzle the yuzu tahini dressing over the salad just before serving. Serve immediately.
Nutritional value per portion* / Calories: ~752kcal, Protein: ~41.2g, Fibre: ~3.65 g, Carbohydrates: ~74.2g, Fat: ~32.3 g