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Duck Breasts with Orange and Blue Salad

Duck Breasts with Orange and Blue Salad

2 servings
Bitter Citrusy


  • 2 duck breasts
  • 2-3 oranges
  • 1-2 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 1 small bunch watercress
  • chicory
  • Castello® Extra Creamy Danish Blue


1. Make 2-3 slashes in the skin of the duck breasts, heat the oil in a frying pan and gently fry the duck, skin down for 3-4 minutes until it is beginning to brown, then turn and continue cooking for further 2-3 minutes.

2. Turn once more if skin side still needs browning, then add rind and juice of one orange to the pan and continue cooking over a medium heat for further 6-8 minutes, turning occasionally, and adding the sesame seeds to the pan for the last minute.

3. Meanwhile prepare salad by removing rind and pith from remaining orange and cutting into slices or segments, then arrange these on two serving plates with the watercress leaves ( picked from stalks), the chicory spears – sliced if too long, and finally crumble the cheese over the leaves.

4. Serve the duck breasts sliced on top of the salad.