Crispy Duck & Orange Salad

• Duck breast(600 g)
• Orange(2)
• Lettuce(200 g)
• Cucumber(1)
• Carrot(1)
• Green Onions(3)
• Coriander(15 g)optional
• Roasted peanuts(40 g)
• Soy sauce(2 tbsp)
• Rice Vinegar(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Ginger(1 tbsp)
• Garlic(1 clove)
• Chili flakes(½ tsp)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Score the skin on the {Duck breast} in a shallow criss-cross pattern, then season both sides with {Salt} and {Black pepper}.

   ~5 min

2. 2

   Finely grate the {Ginger} and {Garlic}. Zest 1 {Orange}, then peel and segment both {Orange}. Shred the {Lettuce}, halve and slice the {Cucumber}, julienne the {Carrot}, slice the {Spring Onion}, and roughly chop the {Fresh cilantro}.

   ~13 min

3. 3

   Whisk together the {Soy sauce}, {Rice Vinegar}, {Honey}, {Sesame oil}, {Orange Zest}, {Ginger}, {Garlic}, and {Chili flakes} until combined.

   ~2 min

4. 4

   Place the {Duck breast} skin-side down in a cold large pan. Set over medium heat and cook until the skin is golden and crisp and much of the fat has rendered. Flip and cook the flesh side briefly until just cooked through.

   ~12 min

5. 5

   Transfer the duck to a board and rest for 5 minutes. Slice thinly. In a large bowl, toss the {Lettuce}, {Cucumber}, {Carrot}, {Spring Onion}, {Orange}, and most of the {Fresh cilantro} with the dressing. Add the sliced duck and gently toss again. Finish with the {Roasted peanuts} and remaining cilantro.

   ~6 min