Quick & Easy

Roast duck with orange and snow pea salad

Duck is an excellent choice if you're looking for something a little different. It is a rich meat, but the orange sauce and snow-pea salad provide the perfect contrast. Using both the stove top and the oven will result in perfectly cooked breast with a lovely crisp skin.
Roast duck with orange and snow pea salad



1.Peel 4 thin strips of rind from one of the oranges. Juice this orange (you need ¼ cup juice); refrigerate.
2.Combine rind in small saucepan with sauce, cooking wine, sugar and star anise; stir over heat until sugar dissolves. Bring marinade to the boil; remove from heat, cool.
3.Combine marinade with duck in large bowl. Cover; refrigerate 3 hours or overnight.
4.Preheat oven to 220°C/200°C fan-forced. Line oven tray with baking paper.
5.Drain duck; reserve marinade. Heat peanut oil in large frying pan; cook duck, skin-side down, over high heat about 1 minute or until skin is golden brown. Turn duck; cook 1 minute. Place duck, skin-side up, on tray; roast, uncovered, in oven, about 10 minutes or until cooked as desired. Stand duck 5 minutes.
6.Meanwhile, combine ¼ cup of the reserved marinade with 1 tablespoon water in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Whisk in orange juice and sesame oil.
7.Segment remaining oranges into medium bowl; add peas, spinach and onion to bowl; mix gently. Divide salad among plates; top with sliced duck, drizzle with warm dressing then sprinkle with sesame seeds.

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