4 Luv-a-Duck Moisture Infused Duck Breast
1/4 cup brown sugar
Finely grated zest and juice of 2 oranges
1 tbs Tamari sauce
1/2 cup Duck Stock (can be updated with chicken stock)
1/3 cup Fig jam
2 tbs Raspberry Vinegar
1/4 cup (60ml) olive oil
1 Blood Orange
Fig, Qinoa & Seed Salad
2 Red Oak, leaves separated, torn if large
½ bunch watercress
1 tbsp Toasted Pumpkin seeds
1 tbsp Toasted Sunflower seeds
1/4 cup chopped chives-batons
1/4 cup mint leaves, roughly torn
1/4 cup flat-leaf parsley, roughly chopped
1/3 cup 3 colour Quinoa – cooked per instructions
1/3 cup Shaved Pecorino
1 Fresh Fig- sliced
To make sauce:
Place sugar and 1/2 cup Verjuice in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, Tamari, stock and 2 tbs jam. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
To cook duck:
Pre-heat oven to 190°C.
Score the duck skin, season well and place, skin-side down in a warm frypan. Place the pan over medium-low heat, and then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake in oven at 190°C for 5 minutes for medium-rare or until cooked to your liking, then rest for 5 minutes.
Add the resting juices from the duck to the sauce and gently reheat.
To make the salad dressing:
Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season.
To make the orange salad:
Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce. Finish with sauce.
This recipe can be created with Luv-a-Duck's Fresh Duck Breasts.