Duck & orange salad recipe

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Calories
346

Fat
17.5g

Saturates
3.9g

Protein
15.4g

Carbs
32.7g

Sugars
22.9g

Calories
346
Fat
17.5g
Saturates
3.9g
Protein
15.4g
Carbs
32.7g
Sugars
22.9g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
346
Fat
17.5g
Saturates
3.9g
Protein
15.4g
Carbs
32.7g
Sugars
22.9g

Duck and orange salad

Prep Time
10 Mins
Cook Time
40 Mins
Serves
4

About

The combination of red meat and sweet orange provide the perfect combination for this cold lunchtime take on a classic hot dish

Ingredients

300g Duck or two duck legs
2 Large oranges
1 pack Mixed salad leaves
50g Peanuts
5 tbsp Soy sauce
5 tbsp Rice vinegar

Method

Preheat the oven to 180°C. Segment the oranges over a bowl and keep the juices in the bowl.
Place the duck in a large baking tray then pour the rice vinegar, soy sauce and orange juices over the duck and into the baking tray. Cover with foil and roast for 35 minutes.
Arrange the salad leaves onto the serving plate along with the orange segments and peanuts.
Once the duck is cooked to your liking, remove from the oven and add to the serving plates.
Drizzle with more soy sauce to taste and serve.

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Mixed Salad 200g

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Thai Choice Rice Vinegar 300ml

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