Ginger Duck and Orange Salad

• 2 duck breasts, skin on
• 1 orange, juice and zest of
• 1 teaspoon fresh minced ginger
• 1 small red onion, roughly chopped
• 2 red onions, peeled, halved and sliced very thinly
• 4 large sweet oranges
• 12 teaspoon sea salt
• 1 bunch fresh parsley, finely chopped

1. Score the duck skin in diagonals with a sharp knife and place in the mixed marinade ingredients for about an hour.
2. Segment the oranges removing all skin and pith.
3. Mix oranges with the finely sliced onion along with any juice that has accumulated, leave to steep whilst you cook the duck.
4. Heat a dry frying pan and place the meat in skin side down.
5. Cook for around fifteen minutes, turning occasionally until done to your liking.
6. Leave duck to rest whilst arranging the salad onto a plate.
7. Slice duck and arrange on top of salad, sprinkle with salt and parsley.

duck breasts, orange, ginger, red onion, red onions, sweet oranges, salt, parsley

Taken from www.food.com/recipe/ginger-duck-and-orange-salad-221730 (may not work)