What's Cooking In Christina's Kitchen? Duck Salad With Orange Coriander Dressing

by CHRISTINE CHO · June 24, 2008

    duck saladIt is not easy cooking for oneself from scratch. By the time you buy the groceries, mess up the kitchen, and plop down in front of the tv you feel as if you could have grabbed take out with more ease. But there truly is nothing better than having a home cooked meal. Well, almost better that is : )

    Try cooking something incredible for yourself like this healthy one plate meal.

    Duck Salad with Orange Coriander Dressing:

    1 boneless duck breast with skin on

    Salad: 1 Endive, thinly sliced 1 bunch of watercress, cut stem and use top leafy portion 1/2 radicchio, shredded 1 ripe tomato, chopped 1 handful of haricot vert, sugar snap peas, or green beans blanched 1 Fuji apple, cut into matchsticks (really any kind of greens can be used. add variety and contrast)

    Dressing: 2 cups of orange juice 2 tbsp of coriander seed, crushed 1 tbsp of sugar 1 tsp of red pepper flakes (optional) (boil the preceding ingredients in a small pot for 20 mins on low or until reduced by half/ set aside)

    1/2 cup of grapeseed or safflower oil 1/4 cup of seasoned rice wine vinegar salt & pepper

    1. Set oven on broiler. Score the duck skin one way then diagonally the other way to have a diamond pattern. Be sure not to go through the skin into the breast. Salt and pepper then place into a baking dish, not baking sheet. Broil skin side up for 15 mins checking for a golden color. Remove duck and flip over to broil the breast side for another 10 mins. Should be medium-well, however you can cook longer for more doneness. Remove from the oven and let rest on a plate.

    2. Clean and dry all your salad ingredients and place in a bowl. If you feel like you have too much for one portion remove some salad and save for another meal. Add oil, vinegar and seasonings and toss well.

    3. Slice duck breast on an angle and arrange around a plate. Place salad in the middle.

    4. Take the orange coriander reduction and drizzle over the duck breast. Use as much or little as you prefer.

    Dinner is served for one!