Roasted Duck Breast with Fig Salad Recipe | Luv-a-Duck – Australia’s Favourite Duck
Roast Luv-a-Duck Moisture Infused Breast with a sweet fig salad and tangy orange dressing. Easy, delicious, and perfect for special occasions!
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Cooking tools:
- Microplane
- Citrus press
- Saucepan
- Skillet
- Oven
- Baking sheet
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Measuring cup
- Measuring spoon
- Colander
- Tongs
- Spoon
- Serving platter
- Plate
- Fine-mesh sieve
- Kitchen towel
Ingredients
- 4 Luv-a-Duck Moisture Infused Duck Breast
- 1/4 cup brown sugar
- Finely grated zest and juice of 2 oranges
- 1 tbs Tamari sauce
- 1/2 cup Duck Stock (can be updated with chicken stock)
- 1/3 cup Fig jam
- Salad Dressing
- 2 tbs Raspberry Vinegar
- 1/4 cup (60ml) olive oil
- 1 Blood Orange
- Fig, Qinoa & Seed Salad
- 2 oranges
- 2 Red Oak, leaves separated, torn if large
- ½ bunch watercress
- 1 tbsp Toasted Pumpkin seeds
- 1 tbsp Toasted Sunflower seeds
- 1/4 cup chopped chives-batons
- 1/4 cup mint leaves, roughly torn
- 1/4 cup flat-leaf parsley, roughly chopped
- 1/3 cup 3 colour Quinoa – cooked per instructions
- 1/3 cup Shaved Pecorino
- 1 Fresh Fig- sliced
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