Ingredients:1 skin-on duck breast
1 tin of tangerine (or mandarin orange) wedges
1 tablespoon balsamic vinegar
100g salad leaves
Salt and pepper
Method:
1. Preheat the oven to 180ْC degrees.
2. Score the skin of the duck breast, without cutting into the meat. Season liberally with salt and pepper.
3. In a heated pan over medium low heat, fry the duck breast skin side down for about 5 minutes (you will need to pour out the fat from the pan a couple of times).
4. Flip the duck breast and briefly brown the other side for about 1 minute.
5. Transfer to an oven-proof tray and roast in the oven for 15 minutes for medium doneness.
6. Mix the balsamic vinegar with a tablespoon of duck fat.
7. Once done, allow the duck breast to rest for about 5 minutes before carving.
8. Divide the salad leaves, tangerine wedges and slices of duck before drizzling the balsamic and duck fat all over.
9. Serve immediately.
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