Salad with smoked duck breast, orange and walnuts

In this salad, smoked duck breast is combined with fresh orange, toasted walnuts and crisp lettuce. A vinaigrette with white wine vinegar and a little orange juice brings the flavours together.

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

Ingredients

• approximately 160 g smoked duck breast (magret de canard fumé)
• 2 large oranges
• 75 g walnuts
• 1 head of butterhead or romaine lettuce, approximately 300–350 g
• freshly ground black pepper
• optional pinch of fine sea salt

For the vinaigrette

• 1 tbsp white wine vinegar
• 1 tbsp reserved orange juice
• 1 tsp mild mustard
• 3 tbsp neutral vegetable oil
• salt

Preparation

1. Segment the oranges
   Using a sharp knife, cut the top and bottom off the oranges. Cut away the peel and white pith all around so that the flesh is exposed. Cut the segments from between the membranes over a bowl, reserving the juice. Set the segments aside and measure out 1 tablespoon of the reserved juice.
2. Toast the walnuts
   Heat a dry frying pan over a medium heat. Toast the walnuts for 3–4 minutes, shaking the pan regularly, until the nuts are lightly coloured and fragrant. Transfer them to a plate, leave to cool and break or roughly chop them.
3. Prepare the lettuce
   Remove any damaged outer leaves. Wash the lettuce thoroughly in plenty of cold water and dry the leaves well in a salad spinner or clean tea towel. Tear the lettuce into bite-sized pieces.
4. Slice the duck breast
   Cut the smoked duck breast into thin slices. Keep covered and allow it to come slightly towards room temperature while you continue preparing the salad.

Method

1. Make the vinaigrette
   Stir together the white wine vinegar, reserved orange juice, mustard and a pinch of salt. Gradually whisk in the oil until the vinaigrette is lightly emulsified.
2. Dress the lettuce
   Place the lettuce in a large bowl and first add approximately 3 tablespoons of vinaigrette. Toss briefly and carefully so that the leaves are lightly coated with vinaigrette but not dripping. Add a little more vinaigrette if necessary. Taste a leaf and add a small pinch of salt only if needed.
3. Arrange the salad
   Divide the dressed lettuce between a large serving platter or four plates. Loosely arrange the slices of smoked duck breast on top and distribute the orange segments over the salad.
4. Finish the salad
   Scatter the toasted walnuts over the salad and grind over some black pepper. Serve immediately.