Crispy Duck Salad with Orange & Radicchio

• 2skin-on duck breasts, about 200 g each, skin scored
• 1 tbsprice vinegar
• 60 gbaby spinach
• Fine salt, to taste
• 20 gspring onion green tops, finely sliced
• 1 tspmaple syrup
• 2 tbspextra virgin olive oil
• 1 tspfive-spice powder
• 1small radicchio, about 200 g, leaves torn
• 2oranges, peeled, segmented
• 1 tsptamari
• 1 tbspsesame seeds, toasted
• 300 gcooked white rice, optional (optional)
• 80 gpickled cucumber (optional)
• Black pepper, to taste

Method

1. 1Pat the duck breasts properly dry. Season generously with salt, pepper and the five-spice, working it into the scored skin.
2. 2Lay the duck skin-side down in a cold, dry stainless or cast-iron pan, then set it over medium-low heat. Starting cold is the whole trick: the fat renders out slowly over 8–10 minutes and the skin shatters-crisp instead of seizing. Don't crowd the pan; two breasts only, with space between them, or you'll steam rather than render. Tip off the pooled fat halfway through (save it for roast potatoes another day).
3. 3Turn and cook the flesh side for 6–8 minutes, or until the centre reaches 75°C for 30 seconds. Rest skin-side up for 5 minutes.
4. 4While the duck rests, whisk the olive oil, rice vinegar, tamari and maple syrup in a small bowl until glossy and emulsified. Taste it on a leaf; most of the salt comes from the tamari, but a final pinch and a few cracks of pepper tie it together.
5. 5Tip the radicchio, spinach and orange segments into a large bowl. Dress at the last possible moment with just enough to coat; over-dressed leaves wilt and sulk within minutes. Taste a leaf.
6. 6Slice the rested duck thinly across the grain, keeping the crisp skin attached.
7. 7Divide the dressed radicchio, spinach and orange segments between two plates. Fan the duck over the top and scatter with the spring onion greens and toasted sesame seeds. Spoon over the remaining dressing. Serve with the optional cooked rice and pickled cucumber if using.

Per serving

kcal

541

protein

44.8g

fibre

6.4g

carbs

27.2g

fat

30.2g