Duck à l’Orange with Warm Grain, Citrus & Fennel Salad
Ingredients
For the Duck
-
2 Luv-a-Duck À L’Orange Duck Legs
-
Optional: extra orange glaze or jus for drizzling
For the Salad
-
1 cup cooked freekeh, farro, or pearl barley
-
½ tin chickpeas, rinsed and drained
-
1 handful baby spinach or rocket
-
1 small fennel bulb, finely shaved
-
1 orange, segmented
-
1 tbsp olive oil
-
1 tsp white wine vinegar or lemon juice
-
1 tbsp pumpkin seeds (pepitas)
-
Optional: fennel fronds, to garnish
Products used
Method
1. Prepare the Duck as per pack instructions.
- If extra sauce is available, warm gently and drizzle over when plating.
2. Make the Salad
-
In a bowl, combine warm cooked grains, chickpeas, shaved fennel, spinach, and orange segments.
-
Dress with olive oil and vinegar or lemon juice.
-
Toss gently and season with salt and pepper.
-
Scatter over pumpkin seeds.
3. Assemble
-
Plate salad first, then top with the glazed duck leg.
-
Drizzle with any extra orange sauce.
-
Garnish with fennel fronds or additional orange zest if desired.
Optional Add-Ons
-
Crumbled feta or goat’s cheese for added creaminess
-
Toasted almonds or pistachios instead of pepitas
-
Pomegranate seeds for a sweet-tart burst.