Duck is a fatty bird, but by using only the breasts, called the magrets, this dish becomes leaner without losing an ounce of its flavor.–Mireille Guiliano
LC Light Touch Note
Duck a l’orange has been reinvented, embellished, and adapted countless times. This salad is faithful to the original flavors without any showboating. You’ll find no rich sauce here, only perfectly cooked duck breasts, crisp greens, and an oh-so-French vinaigrette with, natch, slices of orange. Sometimes all a recipe needs is a light touch. This is one of those times.
Salad of Duck à l’Orange Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 4
- 2 seedless oranges
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil, plus additional for drizzling
- 1/2 pound salad greens (mesclun mixed with arugula or red oak lettuce with frisée)
- 2 teaspoons minced shallots
- 1/2 pound green beans, trimmed and blanched
- 2 cooked magrets (breasts) (bring to room temperature while you prepare the salad)
- 1. Peel the oranges. Cut off the skin and white pith. Slice off and remove the membrane that separates the wedges.
- 2. Make the dressing by mixing the Dijon mustard with the red wine vinegar and the olive oil.
- 3. Toss the salad greens, shallots, green beans, and orange slices with the dressing. Spoon onto individual plates.
- 4. Cut the duck breasts on the bias into 1/2-inch strips and arrange on the salad greens. Drizzle some olive oil on the duck breasts. Serve with a slice of good, crusty olive bread.
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Salad of Duck à l’Orange Recipe © 2005 Mireille Guiliano. All rights reserved.
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