Find your recipes and restaurants here

Duck and bacon salad with fresh orange

Recipe from: September 2011
duck salad

Ingredients 14
Servings 8
Time 10 mins


  • 4
    duck breasts
  • 1
    butter lettuce
  • 1
  • 4
  • 1
    packet streaky bacon
  • 6
    small spring onions
  • 1
    orange juice
  • 2
  • 1
    star anise
  • 1/2
  • 1
    soya sauce
  • 1/2
  • 3
    toasted sesame seeds
  • 2


40 mins
Preheat oven to 180 °C.
Place the orange juice, honey and spices into a pot and reduce on a medium heat until syrupy.
Prick the duck breasts with a fork and season them.
Pan-sear it in a pan until the skin goes golden.
Place the breasts on a baking tray and roast in the oven for about 20 mins.
They must be medium and still a little pink in the middle.
Pan-fry the bacon to crispy.
Let them rest whilst you make the rest of the salad.
Using a peeler, make ribbons by running the peeler lengthways along the cucumber.
Place the lettuce and then the ribbons on a platter.
Cut the duck into thin slices at an angle and arrange over the salad.
Arrange the crispy bacon over the top, breaking it up into rough pieces.
Segment the oranges and scatter over the top.
Cut the spring onions into thin slices at an angle and sprinkle over the top.
Just before serving, chop the mint finely and add to the dressing with a nice big squeeze of the lemon.
Drizzle over the dressing and finally the sesame seeds.

To view more of Chef Caro's recipes, click here.


Read more on: duck  |  roast

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.