A L’orange Duck Legs with an Orange, Fennel and Goats Cheese Salad​ - By Tim Bone​ | Luv-a-Duck – Australia’s Favourite Duck

A L’orange Duck Legs with an Orange, Fennel and Goats Cheese Salad​ – By Tim Bone​

Difficulty:

Easy

Serves:

4

Prep:

30 minutes

LUV Rating:

A L’orange Duck Legs with an Orange, Fennel and Goats Cheese Salad​ - By Tim Bone​ -
1 5 1
(1 Rates)
5 out of 5 stars

Ingredients

Ingredients
  • 1 pack Luv-a-Duck A L’orange Duck Legs​
  • 2 oranges, segmented​
  • 1 fennel bulb, cored and thinly sliced, fronds reserved for garnish​
  • 1 pomegranate, seeded​
  • 100g Goats Cheese, crumbled​
  • 1 cup walnuts​
  • Olive oil​
  • 100g rocket leaves​
  • ½ cup balsamic glaze​

Method

  1. Pre-heat oven to 190°​.
  2. Place duck legs onto a lined baking tray and cook in the oven for 15 minutes​.
  3. While the duck is cooking, prepare the salad. In a dry frying pan over medium heat, add the walnuts and cook stirring for a few minutes until fragrant. Remove.​
  4. In a large salad dish, add the rocket leaves and drizzle with olive oil and toss to coat. ​
  5. Top with sliced fennel, orange segments, Goats Cheese, walnuts and pomegranate seeds. ​
  6. Drizzle with balsamic glaze and top with the A L’orange Duck Legs.​
  7. Serve​.

Here’s how

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