We enjoy eating duck, however we rarely make it at home. According to a research from Gressingham, we are not alone, although around 80% of us eat duck each year, very few of us eat duck at home.
The majority of us enjoy duck while dining out, however we often think it is hard, messy or complicated to be cooked at home. We’ve been cooking with duck lately, and it is as simple as any other meat. You can season as you wish, adding your favourite flavours.
Gressingham has challenged us to create a weekend night dinner using duck, and we decided to make a two course meal, warm duck salad with curly kale and orange and balsamic reduction for starters, and duck three ways for main course.
I’ve decided to share the recipes in separate blog post, as the main course is slightly long. If you prefer a light meal, you might enjoy the warm duck salad on its own.
The warm duck salad has curly kale with tomato and onion dressing, and a very tasty orange and balsamic reduction. The meal was enjoyed with a glass of red wine, and both hubby and I really liked it. It reminded us how easy it is to cook with duck, and we will be buying more duck soon.
- • ½ cup balsamic vinegar
- • 2 tbsp sugar
- • ½ freshly squeezed orange
- Mix the balsamic vinegar, sugar and orange juice in a saucepan over medium heat.
- Bring the mixture to boil until thick consistency. Remove from heat once thick, otherwise it will turn into caramel.
- • 1 duck breast
- • Salt and pepper, to taste
- Season the duck breast with salt and pepper and pan-fry skin, side first, in hot pan until skin is crispy, turn over and seal.
- Place in oven for a few minutes, depending how you like it cooked. We prefer it medium, so it was in the oven for 4-5 minutes.
- • 2 handfuls of curly kale
- Lightly fry in the same pan as duck, add a splash of water .
- • 1 tomato, diced
- • ½ red onion, diced
- • Handful of coriander, finely chopped
- • 2 tbsp olive oil
- • 1 tbsp lemon juice
- Dice the tomato and onion, finely chop the coriander. Mix with olive oil and lemon juice.
- Serving Suggestion: Place the kale in the middle of the plate, thinly slice the duck breast and place on top of the kale. Scatter the tomato and red onion around the plate, and drizzle the orange and balsamic reduction.