Email to Mand      

Marinated Peking Duck with Watercress Salad

Source of Recipe

the web


List of Ingredients

For the marinade:
Juice of 2 naval oranges
Juice of 2 blood oranges
1 cup grapeseed oil
2 tablespoons sesame oil
1 tablespoon soy sauce
5 sprigs fresh mint, stemmed and finely chopped
1 tablespoon granulated sugar
1 shallot, peeled and minced
Salt and pepper to taste

For the duck:
4 Pekin duck breasts, trimmed of excess skin
Reserved marinade
Salt and pepper to taste
For the watercress salad:
1 Pound watercress, stemmed
and washed
1/2 cup reserved cooked marinade
For the garnish:
Flake sea salt
Reserved cooked marinade
1 naval orange, segmented
1 blood orange, segmented



Recipe

For the marinade: In a medium bowl, combine the naval and blood orange juices with the grapeseed oil, sesame oil, soy sauce, mint, sugar, and shallot. Season and set aside.

For the duck: In a non-reactive baking dish, combine the duck with the marinade. Place in the refrigerator for 30 minutes. Remove the duck from the marinade and set aside. In a small saucepan, add half of the marinade. Bring to a boil; reduce the heat and simmer for one minute. Season and set aside to cool. Prepare a hot grill. Place the duck breasts skin-side down on the grill to mark. Turn the duck breasts; brush with the remaining uncooked marinade and grill until desired doneness. Remove from the heat; slice the duck breasts on a bias and set aside, keeping warm.

For the watercress: In a large bowl, combine the watercress with the cooked and cooled marinade and toss to coat.

To serve: Arrange the watercress salad in the middle of a plate. Place a sliced duck breast on top of the salad and sprinkle lightly with the flake sea salt. Spoon the remaining cooked marinade around the plate and garnish with the orange segments.