It doesn’t always have to be the duck a l’orange with the full trimmings for festivities. Instead of roasted duck with dumplings and red cabbage I love to serve this fantastic orange winter salad with slices of cinnamon duck during the cold season. The pairing of orange, cinnamon, duck and salad goes so well. And with the roasted sweet potatoes it’s a bit like a healthy version of the classic duck a l’orange.
Delicious lambs lettuce with fennel and roasted sweet potatoes with orange dressing and slices of duck breast!
For the orange dressing: fillet orange and press the juice out of the remaining part. Put the orange fillets aside. Wash, pad dry the parsley and chop it fine. Now mix olive oil, white wine vinegar, rice syrup, mustard, salt, pepper, the freshly squeezed orange juice and the chopped parsley.
Preheat the oven to 170°C. Peel the sweet potato and cut it into 3 cm cubes. Put the sweet potato cubes into an oven dish and add 2 tbsp of olive oil. Season to taste with salt and pepper. Put the sweet potatoes into the oven and roast them for about 20 minutes.
In the meantime prepare the duck breast. Score the skin of the duck breast with a sharp knife and season well with salt and pepper. Heat up a non-stick frying pan and place the duck breasts skin-side down. Fry for about 6-7 minutes, then turn and add the thyme, cinnamon stick and butter. Let the butter melt and then transfer everything to a small oven dish. Finish in the oven for 5-6 mins for pink or 10-12 mins for well done. When the duck is ready take it out of the oven and then rest for 5 mins.
Meanwhile wash the fennel and cut it into thin slices. Wash the lambs lettuce and raddicchio and pad dry.
Thinly slice the duck breast on a chopping board.
Arrange the salad, roasted sweet potato cubes, orange fillets, fennel slices on your plates. Drizzle with orange dressing and arrange the slices of duck breast on your plates.
