Duck Skin, Orange and Walnut Salad


  • 1 large orange
  • 16 walnuts
  • skin trimmings from the carcass of a duck
  • 4 large handfuls of mixed salad leaves
  • walnut oil or hazelnut oil
  • salt and freshly ground black pepper


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) Gas Mark 5. Rub in a clean tea towel to remove the skins, and chop the nuts roughly.

Place the duck skin trimmings in the oven and cook until crisp, pouring off the fat from time to time. (Keep this for roasting or frying potatoes.) This crisping process will take anything up to an hour. Remove from the oven, sprinkle lightly with salt and drain on kitchen paper. Pick over carefully and remove any hard bits of meat or cartilage.

Mix together the leaves, walnuts and oranges. Dress with a lightly seasoned mixture of oil and the reserved orange juice. Add the crisp duck skin, then serve immediately.