Smoked duck breast salad

An elegant, classic salad in which smoked duck breast is combined with fresh orange and toasted walnuts. The lettuce is first lightly dressed with vinaigrette, so every bite is in balance. Ideal as a refined starter or light lunch.

Serves: 4
Preparation: 20 minutes
Cooking: 5 minutes
Total time: 25 minutes

Ingredients

• approx. 160 g smoked duck breast (magret de canard fumé), thinly sliced
• 2 large oranges
• 75 g walnuts
• 1 head of butterhead lettuce or romaine lettuce (approx. 300–350 g)
• 3–4 tablespoons classic homemade vinaigrette (for example made with white wine vinegar, fine mustard and oil, seasoned with salt)
• freshly ground black pepper
• optional: a pinch of fine sea salt

Preparation

• Prepare the oranges
  Using a sharp knife, cut the top and bottom off the oranges. Cut away the peel with the white pith, so the flesh is completely exposed. Cut the segments out from between the membranes (supremes) over a bowl and catch the juice. Keep the segments and the collected juice separate.
• Toast the walnuts
  Heat a dry frying pan over a medium-high heat. Toast the walnuts for 3–4 minutes, shaking the pan regularly, until they lightly colour and smell fragrant. Tip the walnuts onto a plate and leave to cool. Break or roughly chop them.
• Wash and dry the lettuce
  Remove any outer leaves from the lettuce. Wash the lettuce carefully in plenty of cold water. Dry the leaves well in a salad spinner or in a clean tea towel. Tear the lettuce into bite-sized pieces.
• Prepare the duck breast
  Slice the smoked duck breast thinly, if this has not already been done. Leave the slices, covered, to come to (slightly) room temperature if possible.

Method

1. Put the lettuce in a large bowl
   Put the lettuce in a large bowl.
2. Make the vinaigrette extra fresh
   Stir or whisk the vinaigrette briefly and, if you like, mix in 1 tablespoon of the reserved orange juice for extra freshness.
3. Add vinaigrette to the lettuce
   First add 2–3 tablespoons of this vinaigrette to the lettuce.
4. Toss the lettuce until it lightly glistens
   Toss the lettuce briefly but thoroughly – preferably with clean hands – so every leaf is thinly coated. The lettuce should glisten, not drip. Only add a little more vinaigrette if needed.
5. Taste and season
   Taste a leaf. If the vinaigrette still contains little salt, add a small pinch of salt if desired.
6. Divide the dressed lettuce
   Divide the dressed lettuce over a large platter or four plates.
7. Lay the smoked duck breast on the lettuce
   Arrange the slices of smoked duck breast loosely on top of the lettuce.
8. Divide the orange segments
   Distribute the orange segments evenly over the salad.
9. Sprinkle the walnuts over the salad
   Sprinkle the roughly broken walnuts over the top.
10. Grind black pepper over the salad
    Finally, grind a little black pepper over the top.
11. Serve the salad immediately
    Serve the salad immediately so the lettuce stays nicely crisp and the duck breast keeps its full flavour.