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.
- 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
- 1Heat 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.
- 2Thickly 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.