I started out wanting to make duck a l’orange, but it was too hot to have the oven on for long, so my recipe morphed into this warm salad, which is just as delicious! Duck breasts are surprisingly easy to cook, or pick some up from a Chinese barbecue shop. Duck fat-roasted potatoes are optional, weather permitting! Make ginger juice by pressing finely grated ginger in a sieve. What better to drink with this than an ‘orange wine’. Also called amber, or skin-contact, these are wines made from white grapes in the way red wine is generally made, leaving the juice on the skins to develop a rich amber colour and great texture. The savoury notes (and slight fruitiness) of Cullen Amber Wine from Margaret River works perfectly with the sweet sour complexity of the orange sauce and the richness of the duck.
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