Crispy Skin Roast Duck with Zesty Orange Salad

Crispy Skin Roast Duck with Zesty Orange Salad

Crispy Skin Roast Duck with Orange Salad is a delectable dish featuring succulent roasted duck with perfectly crispy skin, served alongside a refreshing orange salad. The tender duck meat contrasts beautifully with the crispy skin, and the citrusy orange salad adds a burst of bright flavours, making it a delightful combination of textures and tastes.

5 from 1 vote

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Course: Dinner, Lunch, Main Course

Cuisine: Australian, French

Keyword: Crispy Skin Duck, Duck and Orange, Roast Duck

Prep Time: 4

Cook Time: 2

Servings: people

Calories: 549kcal

Equipment

1 Dress Pin
1 Roasting Dish
1 Fry Pan Skillet

Ingredients

For the Duck:

4 duck legs marylands
salt and freshly ground black pepper

For the Zesty Orange Salad:

2 large oranges peeled and segmented
4 cups mixed salad greens e.g., rocket, baby spinach, radicchio
1 small red onion thinly sliced
¼ cup toasted walnuts or pecans
1 tablespoon fresh mint leaves chopped

For the Dressing:

¼ cup fresh orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
salt and freshly ground black pepper to taste

Instructions

Prepare the Duck

Using a pin or skewer, prick the skin of each duck leg all over. This helps the fat render out during roasting.
Generously season the duck with salt and black pepper.
Place the duck on a wire rack over a baking tray and refrigerate uncovered for at least 3 hours (or overnight) to dry the skin.

Roast the Duck

Preheat the oven to 150°C (300°F).
Place the duck legs skin-side up on a roasting pan.
Roast for 1.5 hours, allowing the fat to slowly render out.
Increase the oven temperature to 220°C (425°F) and roast for another 15 minutes until the skin is golden and crispy.
Remove from the oven and let the duck rest for 10 minutes before serving.

Make the Salad

In a large bowl, toss together the mixed salad greens, orange segments, red onion, nuts, and chopped mint.

Prepare the Dressing

In a small bowl, whisk together orange juice, olive oil, vinegar, honey, salt, and pepper.

Assemble and Serve

Drizzle the dressing over the salad and toss gently.
Serve the crispy roast duck with the fresh, zesty orange salad on the side.

Video

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