Crispy Orvia Duck Breast with Spring Mix, Orange & Pistachios Salad
Prep & Cook Time: 45 minutes • Yields: 2 servings
Ingredients:
For Duck:
2 pkgs. Fossil Farms' Orvia Duck Breast 9 oz. ea. (approx. 18 oz)
Kosher salt & ground black pepper
1 tsp. olive oil
For the Salad:
2 cups spring mix leaves
2 small radishes, thinly sliced
1-2 oranges, halved & segmented
¼ cup crushed pistachios
1 tbsp. olive oil
1 tsp. red wine vinegar or orange juice
Salt & pepper to taste
Equipment:
Measuring cups and spoons
Stove
Cutting board and chef's knife
Paper towels
Cast iron skillet or heavy sauté pan
Tongs
Small bowl
Citrus juicer (optional)
Serving plates
Method:
Prep & Sear the Duck:
1. Pat the Duck breasts dry with paper towels, then score the skin in a crisscross pattern without cutting into the meat—season both sides with salt and pepper.
2. Place Duck breasts skin-side down in a cold cast-iron skillet (no oil needed yet).
3. Turn the heat to medium and let the fat slowly render, about 6–8 minutes, until golden and crispy.
4. Flip and cook the other side for 3–5 minutes for medium-rare. Transfer to a plate and let rest 5 minutes before slicing.
Make the Salad:
5. In a small bowl, combine spring mix, sliced radishes, segmented orange, and crushed pistachios.
6. Drizzle with olive oil and vinegar or fresh orange juice. Season lightly with salt and pepper. Toss gently.
Plate & Serve:
7. Slice duck breasts against the grain.
8. Place over or beside the citrus-radish salad. Add an orange half for extra flavor and visual appeal.
9. Sprinkle additional pistachios on top if desired.
10. Serve and Enjoy!