Sumac Spiced Duck & Orange Salad

Serves 2

Takes 35 minutes

A refreshing Middle Eastern inspired interpretation of the French classic duck à l’orange. Perfect for light lunches or al fresco suppers, paired with a chilled pinot noir would make for a wonderful meal indeed.

1. Slice the duck skins in a diamond pattern, ensuring the knife only goes through the skin and not the meat. 1 hour before you want to cook, season the duck breasts with the sumac and salt. Set aside to marinate.
2. Place the duck breasts skin side down in a cold skillet, you don’t need any oil as the fat will render whilst cooking. Turn the heat to low and slowly increase to medium/high as the duck breasts fry. (You may need to drain some of the fat from the pan once at optimum heat). Once the skins are crispy and golden flip and gently cook for another 4 minutes on the other side. This is for duck breast that is lovely and blushing, if you want it cooked more, leave in the pan for a further 6 minutes.
3. Set aside to rest whilst you assemble the salad and dressing.
4. Whisk all of the dressing ingredients together in a bowl, adjust the seasoning to your taste and set aside for later.
5. Pour 1 tsp olive oil in a pan and set on a medium heat, add in the halloumi chunks and fry until golden on all sides. Set aside.
6. Place the red onions in a bowl and season with a pinch of salt, let sit for 5 minutes. This will take away the acridness and sweeten them slightly.
7. On plates, arrange the mint leaves and red onion then top with the orange pieces. Carve the duck breasts into thick-ish slices and dot them in and around the mint and oranges. Scatter over the fried halloumi chunks, flaked almonds and dill.
8. Hold the pomegranate seed-side down and with the back of a spoon give it a firm smack, this will scatter the pomegranate seeds all over the salad along with a little of the juice.
9. Whisk the dressing up before drizzling all over the salad, finish with the rose petals if using and a final pinch of sumac. Enjoy!

1 whole duck, portioned (ask your butcher to do this); keep the breasts for this recipe, you can freeze the legs for another meal

2 tsp sumac

1 tsp salt

30g mint, leaves removed from stalks

2 large oranges, peeled and thinly sliced into discs

½ red onion, peeled, halved and thinly sliced

Olive oil

200g halloumi, cubed

½ pomegranate

Handful of dill, roughly chopped

Handful of flaked almonds, lightly toasted

Handful of dried rose petals, for garnish (optional)

For the dressing:

3 limes, juiced

1 tsp honey

4 tbsp olive oil

Pinch of salt