Warm Duck Breast Salad

This is one of my husband's specialities, although we haven't had it for quite some time ... after last night's heavenly meal, however, I think we will be revisiting it much more often now!  These are his instructions.

Make criss-cross cuts through the skin of the duck breast, and pan-fry (skin side down first) in a non-stick pan; turn over and seal underside as well, then place in a small oven tin.  Make up a glaze, using balsamic glaze, soy sauce, tomato ketchup, a little tomato puree, Italian seasoning, salt & pepper.  Pour the glaze over the duck and cook in a medium for about 15 minutes, or until juices run clear when pricked with a skewer/fork.  Do not overcook!  Leave to rest for 10 minutes, then carve into thick slices and serve warm over salad, drizzling with the cooking juices if you like.

The salad ingredients are down to individual preference, of course, but a lovely fresh orange juice dressing is a perfect foil for the richness of the duck.  Two thirds good olive oil, mixed with one third of mostly orange juice (freshly-squeezed is best) and a little cider vinegar, mustard, horseradish cream/sauce and seasoning.  Shake well in a lidded jar and pour a little over salad.  Personally, I still like a little balsamic glaze first over my salad, but that's just me!

Oh yeah, and he also made scrumptious croutons using slices of ciabatta, olive oil, salt & black pepper and a very fine sprinkling of Italian seasoning.  He drizzled/sprinkled it all lightly over the bread slices on an oven tray and baked it for about 7 minutes each side.  These were divine, by the way!!