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Arne Clausen Collection - Recipes
Duck salad with red spring cabbage,
figs and oranges
recipe by Julie Polar
In Denmark, roast duck is a very common item on the table for Christmas accompanied by red pickled cabbage, gravy and potatoes. Below is a modern version of these staple items – duck and cabbage – but in a lighter combination through a holiday salad.
Cut the onions in fine rings. Press the juice from the oranges over the onions and mix, set to the side. Score the skin of the duck breast and rub with pepper and salt. Fry duck on high heat, skin side first for 8-10 minutes, and then for 2-3 minutes on the meat side – the meat should be pink-rose colored. If you want your meat to be completely cooked through, cook meat side another 5-6 minutes. When finished frying, let the duck breast rest 10 minutes before slicing.
Cut the cabbage finely, wash the figs and cut into small quarters. Remove the orange skin and cut the orange into small pieces. Wash the black berries.
Take a serving dish and spread the cabbage, then the oranges, blackberries and figs. Mix the ingredients for the dressing together and add salt and pepper to taste. Cut the duck breast into fine slices and add to the salad. Whisk the dressing so that it is an even mix and pour over salad.
Dry fry the pecans until they are roasted. Crumble the pecans on top of the salad, enjoy.
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