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

Seared Duck Breast with Orange and Fennel Salad
A sophisticated dish featuring perfectly seared duck breast paired with a refreshing orange and fennel salad.
Seared Duck Breast with Orange and Fennel Salad
Ingredients:
1
Servings
  • 150
    g
     duck breast
  • 1
    item
     orange
  • 100
    g
     fennel bulb
  • 10
    ml
     olive oil
  • 5
    ml
     balsamic vinegar
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Seared Duck Breast with Orange and Fennel Salad
Instructions:
  1. Score the skin of the duck breast in a crisscross pattern.
  2. Season the duck breast with salt and black pepper.
  3. Heat a skillet over medium-high heat and place the duck breast skin-side down.
  4. Cook for about 6-8 minutes until the skin is crispy and golden brown.
  5. Flip the duck breast and cook for another 4-5 minutes for medium-rare.
  6. Remove from heat and let it rest for a few minutes.
  7. Peel and segment the orange, removing any seeds.
  8. Thinly slice the fennel bulb.
  9. In a bowl, combine orange segments, fennel slices, olive oil, balsamic vinegar, salt, and pepper.
  10. Slice the duck breast and serve alongside the orange and fennel salad.
Nutrition Per Serving 403 g Per 100g
Energy 467.4 kcal 116 kcal
Protein 31.3 g 7.8 g
Fibre 6.8 g 1.7 g
Salt 2.7 g 0.7 g
Sugar 15.8 g 3.9 g
Carbohydrates 24.6 g 6.1 g
Fat 28.4 g 7.0 g
Environmental Per Serving 403 g Per 100g
CO2 8.8 kg 2.2 kg
Water 7.7 l 1.9 l
  • 150
    g
     duck breast
  • 1
    item
     orange
  • 100
    g
     fennel bulb
  • 10
    ml
     olive oil
  • 5
    ml
     balsamic vinegar
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Score the skin of the duck breast in a crisscross pattern.

Season the duck breast with salt and black pepper.

Heat a skillet over medium-high heat and place the duck breast skin-side down.

Cook for about 6-8 minutes until the skin is crispy and golden brown.

Flip the duck breast and cook for another 4-5 minutes for medium-rare.

Remove from heat and let it rest for a few minutes.

Peel and segment the orange, removing any seeds.

Thinly slice the fennel bulb.

In a bowl, combine orange segments, fennel slices, olive oil, balsamic vinegar, salt, and pepper.

Slice the duck breast and serve alongside the orange and fennel salad.

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