Directions
- Mix the salt and 1 tablespoon of Borneo blend together to combine.
Score the duck skin by cutting into the fatty layer, careful not too deep to reach the duck meat. Make cuts from edge to edge across each duck breast and rotate the duck breast and continue making cuts in the other direction for a crisscross pattern.
- Season with the duck on all sides with the salt and spice mixture.
- In a 10” heavy bottom skillet, lay the duck breasts in skin side down and turn the heat on to medium. Cook the duck breasts to render the skin completely (the skin should get crispy, the fat should render out, and the result should be a nice golden brown), about 10 minutes.
Flip the duck breast and continue cooking over medium heat gently for another 7-10 minutes or until the duck breast reaches medium rare ((internal temperature 135°F).
- While the duck is cooking, mix the cabbage with the remaining tablespoon of Borneo, sesame oil, cider vinegar, and juice from segmenting the grapefruit and leave to marinate for a few minutes.
- When the duck is ready, remove it from the pan and leave it to rest for 8-10 minutes before slicing.
- Add the apples and scallion to the red cabbage and toss to combine.
- Arrange the salad on the bottom of a platter and slice the duck breasts thinly, arranging the slices on top of the salad.
- Finish with the fresh grapefruit pieces and enjoy!
Recipe Note
Recipe Notes
For the duck breast I used magret. It comes 2 duck breasts still attached. If using duck breasts from a smaller type of duck adjust quantities accordingly.
Depending on what fruit is looking best in season, this warm duck salad can be adapted to orange instead of grapefruit, or pear instead of apple, and the dish will still be delicious.
The duck fat that come from rendering the skin can be strained and saved for other dishes like duck fat roasted potatoes that would be a great side dish to go along with the warm duck salad.
Questions? Contact helen@laboiteny.com
