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Roast Duck with Orange Salad

Roast Duck with Orange Salad is a traditional British recipe, dating from the 1920s for a classic dish of roast and carved duck served with a lettuce, orange and mint salad in French dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Duck with Orange Salad.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Fowl RecipesBritish Recipes


Ingredients:

1 oven-ready duck, washed and wiped dry
2 tbsp butter
2 tsp fresh mint, chopped
1 lettuce
3 oranges
French Dressing
salt and freshly-ground black pepper

Method:

Soften the butter then mix in the chopped mint and season to taste. Bring the butter mix together as an egg shape and place in the body cavity of the bird. Place on a trivet in a roasting tin then transfer to oven pre-heated to 180�B0;C and roast for 45 minutes per kg.

In the meantime, prepare the orange salad. Use the lettuce leaves to line a bowl then shred the lettuce heart very finely for garnish. Take a very sharp knife and slice away the base of the oranges. Sit the oranges on the bases then, using the knife, cut away all the skin and pith so you are left with only the flesh. Now use the knife to cut down between each orange segment so you separate the flesh from the membranes holding them. Remove any pips then arrange the orange segments in a fan pattern over the lettuce. Sprinkle a little French dressing over the top then garnish with a pile of shredded lettuce heart in the centre. Chill well before serving.

When the duck is done, allow to rest for 15 minutes (covered with foil) before carving and serving with the orange salad.