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Salad of duck breast with orange, pine kernels and dandelion

Salad of duck breast with orange, pine kernels and dandelion

PT1H

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
  • 1 handful of coriander leaves
  • salt to season
  • 50g of pine nuts

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