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.
*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.