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Wild Duck, Orange & Water Cress Salad

Cam's Kai - Wild Duck, Orange & Water Cress Salad


  • 1 Wild duck breast, skin on
  • salt and pepper
  • 1 bunch of watercress
  • 2 oranges, cut in to segments,
  • pith removed


  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon white balsamic vinegar


  1. Preheat oven to 180 degree celcius
  2. Score skin of duck breast and season with salt and pepper.
  3. In a medium-hot ovenproof frying pan, fry duck skin side down for 3-4 minutes to render out fat. Turn and fry for another 2 minutes. Then transfer to preheated oven for 6-7 minutes until cooked to medium. 
  4. Take out and rest for 5 minutes. 
  5. Slice thinly.
  6. Place watercress in a bowl with orange segments.
  7. Whisk together all the dressing ingredients.  Drizzle over watercress and orange segments.
  8. Add slices of duck to salad and serve.

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