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Recipe

Duck salad with orange and galliano sauce

Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant dinner dish

Nov 30, 2013 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Duck salad with orange and galliano sauce
  • 2 duck breasts (trimmed of excess fat)
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 orange, juice of
  • 1/2 lemon, juice of
  • 5 tablespoon galliano vanilla
  • 2 oranges, peeled, flesh cut into segments
  • 4 rashers flat pancetta (or streaky bacon), cut into thin slices
  • 3 granny smith apples, peeled, cored and cut into 8 segments
  • 60 millilitre sherry vinegar
  • 70 gram hazelnuts, roasted, skinned and roughly chopped
  • 140 gram dates, pitted, sliced
  • 3 handful watercress, to garnish

Method

Duck salad with orange and galliano sauce
  • 1
    Preheat oven to 180°C. Score duck skin in a criss-cross pattern, nearly to the flesh, and season with salt and pepper.
  • 2
    Heat a non-stick frying pan until hot. Turn the heat to low, place the breast skin-side down in the pan (without any oil) and gently fry for 10-12 minutes or until skin is nicely browned. Pour off duck fat and reserve.
  • 3
    Transfer breasts to a baking tray and place in preheated oven for 3-4 minutes or until medium rare. Remove and rest for 5-6 minutes.
  • 4
    For the sauce, place butter, sugar, orange juice and lemon juice in a saucepan and bring to the boil. Add galliano vanilla and reduce by half. Add orange segments then set aside to cool.
  • 5
    Place 2 tablespoons of the reserved duck fat into a frying pan, add pancetta and cook on medium heat until crispy. Transfer to a large metal bowl.
  • 6
    Place pan back on heat, add apples and cook for 1-2 minutes on each side or until lightly browned. Add vinegar and cook until vinegar has evaporated. Transfer apples to the metal bowl.
  • 7
    Slice duck breasts into thin strips and transfer to the bowl. Add hazelnuts and dates then pour in the galliano sauce and mix well. Transfer to serving plates and garnish with watercress.

Notes

You can toast whole hazelnuts in a shallow dish in the oven for about 15 minutes at 170°C. When the skins have blackened and split and the nuts smell toasted, rub the skins off with a coarse cloth and pick out the nuts.

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