Orange Duck & Fennel Salad

• Duck breast(2)
• Orange(2)
• Fennel(1)
• Arugula(80 g)
• Radish(4)
• Dijon Mustard(2 tsp)
• Balsamic Glaze(1 tbsp)
• Olive oil(2 tbsp)
• Honey(2 tsp)
• Flat Leaf Parsley(10 g)
• Salt(1 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Pat the {Duck breast} dry and score the skin in a shallow crosshatch without cutting into the meat. Season all over with half the {Salt} and half the {Black pepper}.

   ~5 min

2. 2

   Trim the {Fennel} and slice it very thinly. Peel and segment both {Orange}, catching any juice in a bowl. Thinly slice the {Radish} and roughly chop the {Fresh parsley}.

   ~8 min

3. 3

   Whisk the reserved orange juice with the {Dijon Mustard}, {Balsamic vinegar}, {Olive oil}, {Honey}, remaining {Salt}, and remaining {Black pepper} until glossy.

   ~5 min

4. 4

   Place the {Duck breast} skin-side down in a cold pan. Set over medium heat and cook slowly until the skin is golden and much of the fat has rendered, 10 minutes. Flip and cook for 4 minutes more for medium. Transfer to a board.

   ~14 min

5. 5

   Rest the duck for 5 minutes. Meanwhile toss the {Arugula}, sliced {Fennel}, {Radish}, orange segments, and half the {Fresh parsley} with enough dressing to lightly coat.

   ~5 min

6. 6

   Pile the salad onto plates. Slice the rested {Duck breast} and arrange it over the top. Spoon over a little more dressing and finish with the remaining {Fresh parsley}.

   ~3 min