Chef Philip Johnson shares this beautiful recipe.
Roast duck, orange & walnut salad
300ml fresh orange juice
40ml extra virgin olive oil
2 teaspoons fresh lemon juice
150g walnuts, roughly chopped
1 tbs butter, melted
2 tbs icing sugar
rice bran oil
4 x 220g duck breasts,
trimmed 3 oranges, segmented
150g watercress, washed
100g rocket, washed
sea salt/freshly ground black pepper
Boil the orange juice in a heavy-based saucepan until reduced to 100ml, then remove from the heat and allow to cool slightly. Whisk in the extra virgin olive oil, lemon juice and season to taste with sea salt and black pepper. The dressing can be made ahead of time and will keep for 1-2 days stored in the refrigerator.
Preheat oven to 140˚C Toss the walnuts, butter and icing sugar together in a small baking dish, cook for 10-12 minutes until crisp and sweet, drain on kitchen paper. Set aside.
Heat a little rice bran oil in a heavy-based frying pan over medium heat. Score the skin of the duck breasts with a sharp knife, season with sea salt and black pepper then place skin side down in the pan. Cook slowly to render down the fat, draining off any excess. Increase the heat and cook for 3-4 minutes then turn over and continue to cook for a further 3-4 minutes. Rest the duck breast for several minutes.
In a large bowl mix together the walnuts, orange segments and leaves, season with salt and pepper, moisten with the dressing. Slice the duck, gently mix through the salad. Arrange salad in centre of serving plates, drizzle with a little extra orange dressing.