Duck Salad with Potato Crisps

Duck & Potato Crisps SaladFancy a salad but want something warmer in the cold winter months? Try this duck and potato crisps salad! I came across the recipe over at the Pithy & Cleaver blog and just happened to have a couple of duck breasts in the freezer begging to be used up. Here is what you will need to serve two people.

  • 1/2 tsp Chilli Flakes
  • 250ml Warm Water
  • 2 tsp Chinese 5 Spice
  • 2 Cloves of Garlic
  • 2 Duck Breasts (Skin on)
  • 125ml Fresh Orange Juice
  • 2 tbsp Soy Sauce
  • 2 tsp Balsamic Vinegar
  • 2 tbsp Honey
  • 1 Baking Potato

For the Salad

  • Bag of Mixed Leaf Salad
  • 1/2 Large Tomato
  • Few Slices of Beetroot
  • 1 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar

First, put the chilli flakes into the warm water and stir – leave to one side.

Chilli Flakes in WaterMeanwhile, roughly chop the garlic cloves and put them in a pestle & mortar with the Chinese 5 spice. Bash until a kind of paste is formed then smear this over the duck breasts. Place in a sealable plastic bag.

Ready for the MarinadeNext, pour in the chilli flakes and water mixture. Then measure out the orange juice, soy sauce, balsamic vinegar and honey and add it into the bag.

Seal it and give it a good shake to make sure all the flavours are mixed well then leave on the kitchen worktop for an hour or 2 to marinade. Give it a shake half way through too.

Marinading The DuckThinly cut the potato into 2-3mm thick slices and leave to soak in a bowl of cold water whilst the duck is marinading. This will draw out the starch which helps them go crispier than they would do normally.

Soaking the Potato SlicesPreheat your oven to 200°C/Fan 180°C and put an oven proof skillet/frying pan over a low-medium heat on the hob.

Drain the potato slices and pat dry with paper towels.

When the pan is heated, take each duck breast out the bag (let the marinade drip off) and place skin side down in the pan.


Do NOT add any oil into the pan – the duck will release plenty of  fat as it is.

Fry the duck breasts for about 5 minutes on each side then turn the duck skin side down again. Add the potato slices around the edge then place the pan into the preheated oven for about 10-15 minutes.

Ready for the Oven!Take the pan out of the oven and remove the duck breast. Wrap them in tin foil and leave on the side to allow the meat to relax.

Resting DuckTurn the potatoes over and return them to the oven for about 15 minutes to crisp up OR you could just fry them on the hob. Either way would be fine.

Crisping the Potatoes It is worth mentioning at this point that I actually put the duck breasts back into the oven with the potatoes and subsequently overcooked them. The flavour was still great but I can’t deny that I would definitely have preferred them to be pink in the middle. This is why I am telling you lovely lot to do it differently. Do as I say – not as I do! (Or something like that anyway!)

That being said – *confession* this is the first time I have ever cooked duck so I was pretty much destined to get it wrong anyway haha!

Meanwhile… prepare the salad. You can pretty much have whatever you want in this to be honest but here is what I chose.

Roughly chop a bag of mixed leaf salad and place in a large bowl. Dice the tomatoes and beetroot and add to the leaves. Then mix together the olive oil & balsamic vinegar and drizzle over the salad along with some salt & pepper. Mix well and divide between two plates.

Trim the skin/fat off the rested duck breasts and cut into slices. Place the slices on the salads and top with the potato crisps.

And there you have it – A hopefully not overdone duck salad with potato crisps!

Hope you are all ready and raring for Christmas.

Until next week my little elves!

Miss KitchenMason


2 comments on “Duck Salad with Potato Crisps

  1. nat says:

    Gonna make this soon 🙂 ducks my fave meat.

    Can u tell I’m excited about Saturday, scrolling through your food blog xx

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