Warm Duck Breast & Roasted Fig Salad with Orange Vinaigrette

Ingredients

• 2 duck breasts
• 6 fresh figs
• 2 chicory
• 1 orange
• 2 tbsp balsamic vinegar
• 2 tbsp walnut oil
• 80 g mixed leaves
• 3 fresh thyme

Method

1. 1

   Preheat the oven to 200°C. Score the duck skin in a crosshatch pattern, season well. Place skin-side down in a cold ovenproof frying pan and cook over medium heat for 8 minutes until the fat renders and skin crisps.

2. 2

   Flip the duck breasts, transfer the pan to the oven and cook for 8–10 minutes for medium. Rest for 5 minutes, then slice thinly.

3. 3

   Halve the figs, place cut-side up on a baking tray, drizzle with balsamic vinegar and thyme leaves and roast for 12 minutes until softened.

4. 4

   Whisk together walnut oil, orange juice and zest, and a pinch of salt to make the vinaigrette.

5. 5

   Separate the chicory leaves and arrange on a platter with mixed leaves. Top with sliced duck and roasted figs. Drizzle with orange vinaigrette and serve.