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. There is no rich sauce here, only a combination of fresh orange, perfectly cooked duck breasts, crisp greens and an oh-so-French vinaigrette. Sometimes all a recipe needs is a light touch, and 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.