Salad of duck breast with orange, pine kernels and dandelion
by Adam Stokes
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Do not be put off by the impressive presentation of this colourful duck and sweetcorn salad recipe from Adam Stokes - it's refreshingly simple to make. The fresh flavours of orange, coriander and dandelion pair beautifully with the rich duck and toasted pine nuts.
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Ingredients
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Imperial
- 2 duck breasts, large
- 1 orange
- 1 corn on the cob
- 50g of pine nuts
- 100g of dandelion leaves
- 1 handful of coriander leaves
- salt to season
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Method
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
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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Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.
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