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Salad of duck breast with orange, pine kernels and dandelion


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Place the duck breast skin-side down in a hot, dry pan and allow the skin to reach a deep golden colour - the fat will render out as you cook
Turn the breasts over, cook for a further 2 minutes and remove from the pan. Allow the duck to rest and cook through. After 15 minutes, transfer the breasts to the fridge to cool
Use a peeler to remove the skin of the orange, avoiding as much of the white pith as possible. Slice into thin strips, place in a pan of water and bring to the boil. Repeat this 3 times to remove any bitterness, each time with fresh water
Char the kernels of corn with a blowtorch or over a naked flame, then slice the kernels from the cob into small clusters
  • 1 corn on the cob
Quickly toast the pine nuts in a hot, dry pan until golden
Cut the duck into thin slices and season with salt. Scatter over the toasted pine nuts, dandelion, coriander leaves and corn. Serve immediately
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Salad of duck breast with orange, pine kernels and dandelion


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