We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Duck Breast with Orange and Fennel Salad
Duck Breast with Orange and Fennel Salad

Duck Breast with Orange and Fennel Salad
A flavorful duck breast paired with a refreshing orange and fennel salad.
Duck Breast with Orange and Fennel Salad
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 1
    item
     orange
  • 100
    g
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 50
    g
     mixed greens
  • 20
    g
     almond
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Duck Breast with Orange and Fennel Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breast and season with salt and pepper.
  3. Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  4. Flip the duck breast and sear for another 2 minutes.
  5. Transfer the duck to the oven and roast for 8-10 minutes.
  6. While the duck is cooking, slice the fennel bulb thinly and segment the orange.
  7. In a bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
  8. Toss the mixed greens, fennel, orange segments, and almonds with the dressing.
  9. Let the duck rest for a few minutes before slicing.
  10. Serve the sliced duck breast on top of the salad.
Nutrition Per Serving 433 g Per 100g
Energy 900 kcal 208 kcal
Protein 45 g 10.4 g
Fibre 8 g 1.8 g
Salt 2 g 0.5 g
Sugar 15 g 3.5 g
Carbohydrates 35 g 8.1 g
Fat 65 g 15.0 g
  • 200
    g
     duck breast
  • 1
    item
     orange
  • 100
    g
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 50
    g
     mixed greens
  • 20
    g
     almond
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breast and season with salt and pepper.

Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is crispy, about 6-8 minutes.

Flip the duck breast and sear for another 2 minutes.

Transfer the duck to the oven and roast for 8-10 minutes.

While the duck is cooking, slice the fennel bulb thinly and segment the orange.

In a bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.

Toss the mixed greens, fennel, orange segments, and almonds with the dressing.

Let the duck rest for a few minutes before slicing.

Serve the sliced duck breast on top of the salad.

Contact About
Privacy Policy Terms of Service Sitemap