Warm Duck Salad with Orange and Cilantro Recipe

Warm Duck Salad with Orange and Cilantro, The rich gamey flavour of duck provides the foundation for this delicious salad. Serve it in late summer or fall and enjoy the warm flavour of orange and cilantro.

SERVES 4

• 1 small orange
• 2 boneless duck breasts
• Salt and cayenne pepper
• 2/3 cup dry white wine
• 1 tsp. ground coriander seeds
• ½ tsp. ground cumin or fennel seeds
• 2 tbsp. superfine sugar
• Juice of ½ small lime or lemon
• 3 oz. day-old bread, thickly sliced
• 3 tbsp. garlic oil
• ½ escarole lettuce
• ½ frisee lettuce
• 2 tbsp. sunflower or peanut oil
• 4 sprigs fresh cilantro

• Halve the orange and slice thickly. Discard any stray seeds and place the slices in a small saucepan. Cover with water, bring to a boil, and simmer for 5 minutes to remove the bitterness. Drain and set aside.
• Pierce the skin of the duck breasts diagonally with a small knife (this will help release the fat as they cook). Rub the skin with salt. Place a steel or cast-iron skillet over a steady heat and cook the breasts for 20 minutes, turning once, until they are medium-rare. Transfer to a warm plate, cover, and keep warm. Pour the duck fat into a small bowl and set aside for use on another occasion.
• Heat the sediment in the skillet until it begins to darken and caramelize. Add the wine and stir to loosen the sediment. Add the ground coriander, cumin, sugar, and orange slices. Boil quickly and reduce to a coating consistency. Sharpen with lime juice and season to taste with salt and cayenne pepper. Transfer to a bowl, cover and keep warm.
• To make the garlic croutons, remove the crusts from the bread and discard them. Cut the bread into short fingers. Heat the garlic oil in a heavy skillet and brown until evenly crisp. Season with salt, then drain on paper towels.
• Wash the salad leaves and spin dry. Toss with sunflower oil and distribute between 4 large serving plates.
• Slice the duck breasts diagonally with a carving knife. Divide the breast meat into 4 and lift on to each salad plate. Spoon on the dressing, scatter with croutons, decorate with a sprig of cilantro and serve.

COOK’S TIP : Duck breast has the quality of red meat and is cooked either rare, medium, or well-done according to taste.