- 2 Duck breasts
- Mix of Baby Spinach and Rocket (Arugula)
- 2 Oranges - segmented
- Thinly sliced Spanish Onion
- Drizzle of Balsamic Vinegar
- Salt and Pepper to taste
Heat a frying pan on the stove top to a high heat. Pre - heat the oven to 180°C. Pat the skin of the duck dry and season well with salt. You do not need to put any oil in the pan - the rendered duck fat will be more than enough. Place the duck, skin side down in the hot pan, and leave it for about 5 minutes. Until the skin is a golden brown and the fat under the skin has rendered. Turn the meat and place into the oven for about 15 minutes. Place the duck somewhere warm to rest for 5 - 10 minutes.
Toss all the salad ingredients together, and serve in bowls. Slice the duck and arrange on the salad, with a light drizzle of Balsamic Vinegar and salt and pepper to taste. This salad is deliberately quite simple - letting the beautiful duck shine.