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. Cook for around fifteen minutes, turning occasionally until done to your liking. 5. Leave duck to rest whilst arranging the salad onto a plate. 6. Slice duck and arrange on top of salad, sprinkle with salt and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
