Raising the fancy stakes, we used up some bargain freezer fare, with some duck breast we'd got reduced from Tesco. We realised over the winter period we'd hardly eaten any salad, namely having broccoli and/or peas for our greens, so we were keen to get a different source of nourishment! Keeping the flavours simple (I didn't even add any herbs, spices or chilli!) we opted for a warm salad. Pan-frying the duck-breast to get the skin nice and crispy, we added in some roughly sliced potatoes and got them nice and brown too. Courgettes were also softened in the pan and everything was seasoned just with salt and pepper. Just before serving we made a clementine and soy dressing, which was fruity but not overpowering, something that an orange sauce can often be. The zesty flavour cut through the richness of the duck and potatoes and made a nice dressing for the leaves. An exellent warm-winter salad. (served with our Adnams copper-distilled gin which has a complimentary hint of orange and cinnamon.
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