Name: Orange, chickpea and crisp-skinned duck salad with mint
Yield: 4
Ingredients: 4 duck breasts (about 220gm each), skin scored; 4 oranges, segmented and juice reserved, plus orange wedges to serve; 2 tbsp extra-virgin olive oil; ½ garlic clove, finely grated; 1 tbsp red wine vinegar; Juice of ½ lemon; ½ red onion, thinly sliced; ½ radicchio, coarsely torn; 600 gm canned chickpeas, drained and rinsed; 1 cup (loosely packed) mint; Thinly sliced red birdseye chilli (optional), to serve

Rendering the duck fat over low heat is the best way to ensure crisp skin; just let it happen slowly while you prepare the rest of the meal. If you’re after something a little more substantial, roasted carrots will add more heft to the salad.

Ingredients

4 duck breasts (about 220gm each), skin scored

4 oranges, segmented and juice reserved, plus orange wedges to serve

2 tbsp extra-virgin olive oil

½ garlic clove, finely grated

1 tbsp red wine vinegar

Juice of ½ lemon

½ red onion, thinly sliced

½ radicchio, coarsely torn

600 gm canned chickpeas, drained and rinsed

1 cup (loosely packed) mint

Thinly sliced red birdseye chilli (optional), to serve

Method

1.Heat a large non-stick frying pan over high heat. Add duck breasts skin-side down, immediately reduce heat to low and cook, draining rendered fat every few minutes, until skin is golden and crisp (15 minutes). Remove from pan, increase heat to high, then return duck to pan flesh side-down and cook until golden and mediumrare (2-3 minutes). Transfer to a plate, cover loosely with foil and rest for 5 minutes. Deglaze pan with reserved orange juice (about 100ml) and simmer until reduced by half (1-2 minutes), then whisk in oil, garlic, vinegar and lemon juice and season to taste.

2.Thickly slice duck breasts and add to a large bowl with orange segments, onion, radicchio, chickpeas and mint. Drizzle with a little orange dressing, season to taste, toss to combine and serve with chilli, orange wedges and extra dressing.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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