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Exotic Spiced Duck Breast with Orange and Fennel Salad
Exotic Spiced Duck Breast with Orange and Fennel Salad

Exotic Spiced Duck Breast with Orange and Fennel Salad
A sophisticated dish featuring duck breast with a refreshing orange and fennel salad.
Exotic Spiced Duck Breast with Orange and Fennel Salad

To provide a balanced meal with the remaining carbs required for the day, while offering a good balance of protein, carbs, and vegetables.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 2
    item
     orange
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    tsp
     cinnamon
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     arugula
Preparation Time: 90 minutes
Exotic Spiced Duck Breast with Orange and Fennel Salad
Instructions:
  1. Preheat the oven to 180°C.
  2. Score the skin of the duck breasts and season with salt, pepper, cinnamon, and cumin.
  3. Heat a pan over medium-high heat and sear the duck breasts skin-side down until golden brown.
  4. Flip the duck breasts and sear the other side for 2 minutes.
  5. Transfer the duck breasts to the oven and roast for 8-10 minutes.
  6. Peel and segment the oranges, reserving any juice.
  7. Thinly slice the fennel bulb and mix with orange segments and juice.
  8. Whisk together olive oil and honey to make a dressing.
  9. Toss arugula with fennel and orange salad, then drizzle with dressing.
  10. Slice the duck breasts and serve alongside the salad.
Nutrition Per Serving 600 g Per 100g
Energy 850 kcal 142 kcal
Protein 60 g 10.0 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 30 g 5.0 g
Carbohydrates 50 g 8.3 g
Fat 45 g 7.5 g
  • 2
    item
     duck breast
  • 2
    item
     orange
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    tsp
     cinnamon
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     arugula
1
Servings
0

Preheat the oven to 180°C.

Score the skin of the duck breasts and season with salt, pepper, cinnamon, and cumin.

Heat a pan over medium-high heat and sear the duck breasts skin-side down until golden brown.

Flip the duck breasts and sear the other side for 2 minutes.

Transfer the duck breasts to the oven and roast for 8-10 minutes.

Peel and segment the oranges, reserving any juice.

Thinly slice the fennel bulb and mix with orange segments and juice.

Whisk together olive oil and honey to make a dressing.

Toss arugula with fennel and orange salad, then drizzle with dressing.

Slice the duck breasts and serve alongside the salad.

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