Duck magret with an orange vinaigrette

Duck and orange is the ultimate classic combination , even if i am not a fan of  “canard a Orange”  , this light dressing  is a good match . I serve this dish as a starter with a handful of rocket  but if you want , you can remove the vinegar from the recipe and use the remaining ingredients for a marinade that will compliment the duck.

Duck magert with an orange dressingIngredients:

serves 2:

*1 x 350 grs duck breast

*zest and juice of 1 orange

*3 tbsp of rapeseed oil

*2 tbsp of sherry vinegar

*1/2 tbsp of fresh thyme

 

1.Cook  in boiling water the zest  and rinse , repeat this process twice to remove any bitterness .

2.Trim the excess fat around the duck breast , cut in half and start cooking in a hot pan skin face down . Cook on both side and place in the oven at 200 degrees Celsius if you prefer your meat well cooked .

3. In the meantime , combine all the remaining ingredients in a a bowl along with the orange zest and mix well , season with salt and pepper.

4.Once the duck is cooked to your liking , slice it , dress on the plate and pour some dressing on the duck slices.

Bon appetit

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