Salad of duck breast with orange, pine kernels and dandelion
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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
Metric
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
SAVE RECIPE
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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