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Crispy Skin Duck Salad with Bitter Oranges and Watercress

From Paul Bloxham, Sky Taste
Serves 4

2 boneless duck breasts, with skin
100ml orange juice
3 segmented oranges and grated zest
100ml soy sauce
100ml vegetable oil
2 tbsp clear honey
1 tbsp white wine vinegar
1 tsp dried chilli flakes
Coarse salt and freshly ground black pepper
1 bunch mint leaves
2 bunches watercress
1 curly endive and 1 head chicory
1 carrot, shredded

1. Halve the duck breasts, trim of excess fat, and score the skin with a criss cross pattern using the tip of a sharp knife. Place the duck into a large plastic bag. Whisk the orange zest and juice together with the soy sauce, vegetable oil, honey, vinegar and red pepper flakes. Season with salt and freshly ground black pepper.

2. Pour the marinade over the duck, seal the bag and leave the duck to marinate for at least 8 hours, or overnight. Preheat the oven to 200C. Remove the duck from its marinade (reserving the marinade for later). Pat the duck dry on kitchen paper and season with salt and pepper. Heat a heavy-based frying pan over a high heat and cook the duck, skin side down, for 2 minutes. Pour off the fat, reduce the heat and cook the duck for a further minute, until the skin is brown and caramelised. Turn the duck breasts, and transfer to the oven. Roast for 5 minutes, and leave to rest for 5 minutes.

3. Add the water to the duck pan and stir over a high heat to scrape away any sticky brown sediment from the pan. Add the reserved marinade and simmer the sauce for 2 minutes, or until it has slightly thickened. Strain the sauce through a fine sieve into a small bowl and add the orange segments.

4. Cut the duck into chunks and arrange on plates. Spoon over the sauce and orange segments. Serve straight away with watercress, endive, shredded carrots and mint leaves.