Salad of Duck Breast, Orange, Pine Kernels & Dandelion

by Adam Stokes​​​​​​​

Starter Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 60 minutes


2 duck breasts, large

1 orange

1 corn on the cob

50g of pine nuts

100g of dandelion leaves

1 handful of coriander leaves

salt to season


1. Place the duck breast skin-side down in a hot, dry pan and allow the skin to reach a deep golden colour - the fat will render out as you cook

2. Turn the breasts over, cook for a further 2 minutes and remove from the pan. Allow the duck to rest and cook through. After 15 minutes, transfer the breasts to the fridge to cool

3. Use a peeler to remove the skin of the orange, avoiding as much of the white pith as possible. Slice into thin strips, place in a pan of water and bring to the boil. Repeat this 3 times to remove any bitterness, each time with fresh water

4. Char the kernels of corn with a blowtorch or over a naked flame, then slice the kernels from the cob into small clusters

5. Quickly toast the pine nuts in a hot, dry pan until golden

6. Cut the duck into thin slices and season with salt. Scatter over the toasted pine nuts, dandelion, coriander leaves and corn. Serve immediately