Duck Skin, Orange and Walnut Salad

Name: Duck Skin, Orange and Walnut Salad
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 16 walnuts; 1 large orange; salt and freshly ground black pepper; salt and freshly ground black pepper; walnut oil or hazelnut oil; walnut oil or hazelnut oil; 4 large handfuls of mixed salad leaves; skin trimmings from the carcass of a duck; skin trimmings from the carcass of a duck; skin trimmings from the carcass of a duck

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

1 large orange
16 walnuts
skin trimmings from the carcass of a duck

Europe
United Kingdom
Gluten-free
England

Method

Peel the orange over a bowl to catch the juice, and remove any pith or membrane. Cut out the segments, then cut each segment into three pieces. Reserve the orange juice in the bowl.

Roast the walnuts for about 15–20 minutes in a preheated oven at 190°C (375°F