Duck Breast Fig Salad

Christmas Duck Accompaniments
Duck Fat

Just a few ideas to make your celebration with duck even more special at Christmas.


Select oranges that are not too big, peel with a sharp knife and cut in half. Sprinkle with a teaspoon of dark brown sugar and a teaspoon of Grand Marnier and put into a hot oven or under a hot grill for about 4 - 5 mins. Serve with a sprinkle of chopped pistachio nuts.


Add dry fruits such as cranberries, raisins, chopped apricots, chopped nuts such as pistachios or toasted pine nuts to give a rich and colourful appearance that will go very well with duck.


Snap off the ends, brush or spray with a little olive oil and grill or pan fry until slightly brown and tender. Sprinkle with crunchy sea salt and serve.


Make a colourful stuffing with dried pieces of cherry or cranberrys and pistachio nuts. Remember never to stuff a whole duck (it stops if from cooking evenly). Make the stuffing into balls and cook on a separate tray. This will also present very well. Alternatively utilise the neck and make duck neck stuffing rounds, refer to our recipe for this.


Serve a tossed salad along side the duck. It is one dish less to cook if it is hot and a salad will be more refreshing. Add some orange segments and roasted macadamia nuts with snow peas to a dressing made with a little orange juice and olive oil.


Fresh figs are in abundance around Christmas. Cut them in half lengthways and pop them onto an oven tray. Sprinkle over a little liqueur and grill under a hot grill or in a hot oven for about 10 minutes. Serve with warm, crispy duck portions.

Don’t forget this time-saver this Christmas - Duck reheats really well, so why not cook it the day before, joint it when it's cold and reheat in a hot oven or under the grill for a duck dinner with ease! If you reheat the duck and want the skin to be crispier, dab the skin with kitchen paper and place under a hot grill or in the oven.