Portuguese revisited food

Duck Breast salad

Serves 4



Duck breasts - 1
Olive oil - q.b.
Pears - 1
Wall nuts - q.b.

Orange & ginger sauce

Dijon Mustard - 1 tsp
Duck Fat - 1 tbsp
Olive oil - 3 tbsp
Rose wine - q.b.
Orange Juice - 2 oranges
Orange Zest - q.b.
Salt & pepper - q.b.

Serves 4 - 6

Cooking steps

  1. Make small cuts in the duck fat in x shape. Be careful not to cut the meat.
  2. Season the fat with salt and pepper.
  3. Place the duck breasts, skin side down, in a large, cold skillet. The heat should be low to medium-low. After about 5 minutes, the fat should start to bubble gently and melt, until most of the fat has melted.
  4. Adjust the heat so that the skin is golden brown, about 15 minutes.
  5. Increase the temperature and turn the brisket and cook about 1 to 2 minutes.
  6. Remove the duck from the pan and set aside to rest.
  7. Refresh the skillet with wine. Scrape off any golden or brown bits stuck to the skillet and let the wine reduce until only 2 tbsp remains.
  8. Add orange juice, dijon mustard (and honey if needed) and let it reduce to make the sauce.
  9. Season the sauce with orange zest and black pepper.
  10. In the meantime grill the pear wedges on a preheated skillet with a bit of Olive Oil (or duck fat), cooking on one side for 2-3 minutes and then turn over to cook evenly on the remaining side.
  11. Serve thin duck breast slices with smoked salt, the salad, pears and drizzle the sauce.