NZ Woman's Weekly

Crispy-skin duck, wild rocket and orange salad

  • Servings

  • Occasion

    Special occasion

Ready in 35 minutes, serves 4.

This recipe is incredibly simple but the flavours are fantastic.

  • 4 duck breasts, skin on (you can use chicken instead of duck)
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 medium mango, sliced
  • 2 cups wild rocket (if unavailable, use baby rocket or other small salad greens)
  • 2 spring onions, julienned
  • 1/2 cup hazelnuts, roasted


  • 160ml balsamic vinegar
  • 160ml fresh orange juice
  • 1 tbsp brown sugar
  • Zest of 1 orange

1. Brush the duck with olive oil, then rub with sea salt. Set aside for 10 minutes.

2. Heat a non-stick frying pan to medium heat.

3. Place the duck skin-side down in the frying pan and cook for 5 minutes, without moving the duck. Turn and cook for a further 5 minutes. If the skin is not crisp enough for your liking, turn again and cook another 2 minutes.

4. Transfer duck to a rack to drain any excess fat, cover and rest for 5 minutes.

5. Combine sliced mango and rocket in a bowl.

6. Slice duck breasts diagonally and place on a serving plate. Place salad on top, pour over dressing. Garnish with spring onions and toasted hazelnuts.

Place balsamic vinegar, orange juice and brown sugar in a small saucepan on a medium heat. Simmer for 5 minutes until reduced slightly, then remove from heat and add orange zest.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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