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Salad of duck breast with orange, pine kernels and dandelion

Salad of duck breast with orange, pine kernels and dandelion

Salad of duck breast with orange, pine kernels and dandelion

PT1H

Why not try?

1
Place the duck breast skin-side down in a hot, dry pan and allow the skin to reach a deep golden colour - the fat will render out as you cook
  • 2 duck breasts
2
Turn the breasts over, cook for a further 2 minutes and remove from the pan. Allow the duck to rest and cook through. After 15 minutes, transfer the breasts to the fridge to cool
3
Use a peeler to remove the skin of the orange, avoiding as much of the white pith as possible. Slice into thin strips, place in a pan of water and bring to the boil. Repeat this 3 times to remove any bitterness, each time with fresh water
  • 1 orange
4
Char the kernels of corn with a blowtorch or over a naked flame, then slice the kernels from the cob into small clusters
  • 1 corn on the cob
5
Quickly toast the pine nuts in a hot, dry pan until golden
6
Cut the duck into thin slices and season with salt. Scatter over the toasted pine nuts, dandelion, coriander leaves and corn. Serve immediately
  • 100g of dandelion leaves
  • 2 2/3 handfuls of coriander leaves
  • salt to season
  • 50g of pine nuts

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